Miyoko Schinner’s Stuffed Shells or Manicotti with Almond Ricotta

from ArtisanVegan Cheese, Book Publishing Company, 2012

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

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

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.