Stuffed Shells (Vegan)
Ingredients:
- 20 jumbo pasta shells
- 14 oz firm tofu, drained
- 1 cup vegan ricotta or crumbled firm tofu, blended
- 2 cups fresh spinach, chopped
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara sauce
- 1 cup vegan mozzarella shreds
Features:
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the shells just to al dente, even a touch firmer than usual — they finish softening in the oven, and shells cooked too soft tend to tear when you stuff them.
Instructions:
- Cook the Shells: Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- Preheat: Preheat the oven to 375°F (190°C).
- Make the Ricotta: In a food processor, blend the tofu, nutritional yeast, garlic, lemon juice, salt, and pepper until smooth and ricotta-like.
- Add Spinach: Stir the chopped spinach into the tofu mixture.
- Sauce the Dish: Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff & Arrange: Stuff each pasta shell with the tofu-spinach filling and arrange in the baking dish.
- Top: Pour the remaining marinara sauce over the shells and sprinkle with vegan mozzarella.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for another 10-15 minutes, until bubbling and the cheese is melted.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The jumbo pasta shells provides the hearty base that carries the sauce. The firm tofu provides protein and soaks up the surrounding flavors. The vegan ricotta or crumbled firm tofu provides protein and soaks up the surrounding flavors. The fresh spinach adds color, nutrients, and a mild earthy note.
Stuffed Shells (Vegan)
Ingredients:
- 20 jumbo pasta shells
- 14 oz firm tofu, drained
- 1 cup vegan ricotta or crumbled firm tofu, blended
- 2 cups fresh spinach, chopped
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara sauce
- 1 cup vegan mozzarella shreds
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The jumbo pasta shells provides the hearty base that carries the sauce. The firm tofu provides protein and soaks up the surrounding flavors. The vegan ricotta or crumbled firm tofu provides protein and soaks up the surrounding flavors. The fresh spinach adds color, nutrients, and a mild earthy note.
Prep:
Cook the shells just to al dente, even a touch firmer than usual — they finish softening in the oven, and shells cooked too soft tend to tear when you stuff them.
Instructions:
- Cook the Shells: Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- Preheat: Preheat the oven to 375°F (190°C).
- Make the Ricotta: In a food processor, blend the tofu, nutritional yeast, garlic, lemon juice, salt, and pepper until smooth and ricotta-like.
- Add Spinach: Stir the chopped spinach into the tofu mixture.
- Sauce the Dish: Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff & Arrange: Stuff each pasta shell with the tofu-spinach filling and arrange in the baking dish.
- Top: Pour the remaining marinara sauce over the shells and sprinkle with vegan mozzarella.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for another 10-15 minutes, until bubbling and the cheese is melted.
