Baked Lentil and Spinach Stuffed Pasta

This recipe has been altered but the original is from Wholefoods

Ingredients: 

• 8 ounces (about 30) jumbo gluten free pasta shells/manicotti
• 1 cup dried lentils and 2 cups vegetable broth
• 1 1/2 cup zucchini pinenut ricotta cheese
• 3 cups  fresh spinach, chopped
• 1 (25-ounce) jar marinara sauce
• 1 1/4 cup shredded daiya mozzarella cheese or aquafaba mozzarella
• pinenut parmesan

Method: 

Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.

Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach.

Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.