Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry onion, garlic in olive oil and fry 3-5 minutes. add tomato paste. stir. add tomatoes and herbs, as well as water. simmer 15-20 minutes while prepping the remainder of the dish. prep shells per package directions, drain, rinse and cool slightly. while pasta cooks, prep pesto sauces in food processor by adding lemon, olive oil, garlic, nutritional yeast, pine nuts and cashews. process/blend until smooth. place 2/3 of the tomato sauce into a 9x13 baking pan. stuff each shell with pesto nut filling and place on top of the tomato sauce. top shells with remaining tomato sauce then top with chopped parsley. bake @ 350 for 20-30 minutes.

Target recipe: preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.