Cook shells to al dente texture, according to package directions. I cooked mine for about 6 minutes.
Make the roasted tomato sauce:
Add the chopped garlic and 2 tablespoons of veggie broth (or you can use a drizzle of oil) and sauté over medium heat for 1-2 minutes until fragrant.
Then add the rest of the ingredients and turn the heat down to medium-low. Allow to simmer while preparing the rest of the meal.
Make almond cashew Parmesan:
Add all ingredients into a food processor and blend until you get a crumbled Parmesan like texture.
make ricotta filling
Blend cauliflower, cashews, almonds, nutmilk, broth, garlic, salt and pepper in a food processor. Keep blending until you get a ricotta like texture.
Add in spinach and pulse to incorporate.
When the shells are done, rinse with cold water so they aren’t too hot to handle.
Put 1 cup of the tomato sauce in the bottom of a 9 x 12 baking dish.
Stuff each shell with 1 ½ - 2 tablespoons of filling and place side by side in the baking dish.
Drizzle the rest of the tomato sauce on top, then sprinkle with ¼ cup Parmesan.
Bake covered for 25 minutes. Uncover and bake an additional 10 minutes.
Allow to set about 5-10 minutes after baking. Serve while still nice and warm!
Recipe makes 20 shells, servings size is 4 shells.
Because you are not looking for a perfectly smooth texture, and because you are baking this dish, you do not need to soak your nuts. I did not. However if you want a smoother ricotta you can.
You can also use a drizzle of oil instead of the 2 tablespoons of veggie broth to sauté the garlic.
If you want to use the ricotta as a topping for something, use less liquid to make it thicker and more stable. Start with only a few tablespoons of each liquid and add more to get the texture you like.
Tips to prep ahead:
Make ricotta, tomato sauce and parmesan.
Baby/kid food idea:
Serve ricotta filling with very cooked mushed pasta shells, make sure ricotta is pureed well. Simply cut into small pieces for older baby.