Vegan Stuffed Shells with Sunflower Pesto

These vegan pesto stuffed shells are definitely my go to if I’m in the mood for a big cozy meal, especially in the winter months. The pasta is filled with a creamy tofu ricotta, a fresh basil pesto made with sunflower seeds and a layer of marinara sauce that really brings it all together. Made with simple ingredients, these shells can be on the table in under an hour!

A few notes—

• If using a cast iron skillet make sure it’s very well seasoned or the acidity of the tomatoes will cause iron to leach, giving it a slightly metallic taste. If you’re worried about it, place a sheet of parchment paper on the bottom and pour over the sauce.
• Since there aren’t many ingredients in this recipe, using high quality tomato sauce goes a long way. I like Rao’s Homemade Marinara Sauce. You can also make your own!