Plant-based jumbo stuffed shells with dairy-free ricotta and pesto, with chickpea salad on the side for tonight!

[The ricotta](https://sweetsimplevegan.com/tofu-ricotta-cheese/)

[The pesto](https://minimalistbaker.com/easy-vegan-pesto-5-minutes/) I doubled the recipe but used half basil and half spinach.

I put a layer of the pesto on the bottom of the pan, piped the ricotta into the al-dente shells and put them in one layer on top of the pesto. Then added 10oz of halved cherry tomatoes, sprinkled some bread crumbs mixed with olive oil on top, and topped with dairy-free mozzarella! Then baked at 400°F for 15 minutes covered and another 15 minutes uncovered. Turned out amazing!

The chickpea salad is three cans of chickpeas, 1.5 cucumber, one red onion, half a bunch of celery, lemon juice, olive oil, dill, paprika, salt, pepper, garlic powder, and nutritional yeast.