Almond Ricotta Stuffed Shells

Special Guest Miyoko Schinner

Get ready for a fun and delicious ride in Season 1, Episode 2 of “New Day New Chef,” where hosts Jane Velez-Mitchell and Lori Alan welcome the fabulous Miyoko Schinner. Known for her revolutionary vegan cheeses and gourmet plant-based dishes, the vegan cheese queen, Miyoko, brings a touch of elegance and a whole lot of fun to the New Day New Chef kitchen.

A Romantic Vegan Dinner

Miyoko kicks things off with her Almond Ricotta Shells, a dish so scrumptious it’ll have you planning a romantic dinner at home. With her signature blend of creativity and culinary skill, Miyoko shows us how to whip up a rich and creamy almond ricotta filling that makes these stuffed shells an absolute delight. Ditch the dairy and whip up this cholesterol-free plant-based ricotta.

Dairy-Free Stuffed Shells

These Almond Ricotta Shells are a perfect example of how delicious vegan cooking can be. Miyoko’s homemade almond ricotta, combined with fresh spinach and herbs, stuffed into tender pasta shells, and topped with savory marinara sauce – it’s a recipe for love at first bite. And don’t worry, there’s plenty of fun along the way, including a blender dance that’s sure to make you smile.

Miyoko’s King Trumpet Mushroom Scallops

But that’s not all! The episode also features Miyoko’s King Trumpet Mushroom Scallops in a garlic butter and wine sauce. These vegan scallops are a gourmet treat that showcase the incredible versatility of plant-based ingredients.

Don’t Miss the Fun

Tune in to “New Day New Chef” for an episode filled with delicious recipes and plenty of laughs. Jane Velez-Mitchell and Lori Alan keep things lively, and Miyoko Schinner’s delightful personality shines as she shares her dairy-free secrets. From the blender dance to the final bite, this episode is packed with fun and flavor.

Catch Up on Previous Episodes

And if you missed it, be sure to catch the first episode featuring Chef AJ’s Double Potato Panini Pizza and Strawberry Cheesecake. “New Day New Chef” is your go-to show for the best in plant-based cuisine, bringing you new and exciting ways to enjoy healthy, compassionate food every week.

Print Recipe

Miyoko Schinner’s Stuffed Shells or Manicotti with Almond Ricotta

from ArtisanVegan Cheese, Book Publishing Company, 2012

Ingredients

Almond Ricotta

• 2 cups whole or slivered blanched almonds soaked in water to cover for 8 to 12 hours (leave at room temperature unless a very warm day)
• 1 cup water
• Pinch sea salt
• 1/4 cup slivered basil
• 2 cloves minced garlic
• 1 to 2 tablespoons lemon juice to taste
• 2 tablespoon nutritional yeast flakes
• Sea salt and pepper to taste

Stuffed Shells

• 2 quarts homemade or store-bought marinara sauce
• 1 pound large pasta shells manicotti or cannelloni, cooked according to package instructions
• Miyoko’s Fresh VeganMozz or Smoked VeganMozz

Instructions

• Put the almonds and water in a blender and process until light, fluffy, and fairly creamy. It should retain some texture, so it shouldn’t be perfectly smooth, but it should not be grainy. It should look like ricotta. Transfer to a bowl. Add the garlic, lemon juice, nutritional yeast, salt, and pepper, and mix well.
• Preheat the oven to 375 degrees. Stuff the pasta with the filling. Pour a thin layer of marinara sauce on the bottom a of a 13” x 9” baking dish, and place the shells on top. Pour the remaining sauce over the shells. Top with the grated Mozz, and cover the dish with aluminum foil. Bake for about 25 to 30 minutes until hot and bubbling.