Delicious Vegan Stuffed Shells
These Delicious Vegan Stuffed Shells are simple to make and even easier to eat. Filled with homemade tofu ricotta, spinach & basil in marinara.
Equipment
Ingredients
- 24 jumbo pasta shells about 1/2 a box
- 1 14-ounce block firm tofu drained & pressed
- 1 tablespoon vegan parmesan
- 1 lemon juiced
- 2 cloves garlic peeled
- 1 tablespoon olive oil
- salt & pepper to taste
- 8 ounces frozen spinach thawed and pressed
- 2 tablespoons fresh basil plus more for serving
- 3 cups marinara
- 1/2 cup vegan mozzarella optional
Instructions
- Bring a large pot of water to a boil and preheat the oven to 425 degrees.
- Once boiling, add the shells to the water and cook until al dente (approx. 9 minutes). Drain and rinse with cold water.
- While the pasta is boiling, make the tofu ricotta. Add the tofu, parmesan, lemon juice, garlic, olive oil and a pinch of salt & pepper to a food processor. Blend until smooth, scraping down the edges as needed.
- Add the tofu ricotta to a bowl with the spinach & basil. Mix to combine, taste and add more salt & pepper if needed.
- Pour the marinara sauce into the bottom of the baking dish. Add about 1 tablespoon of the ricotta to each shell and place on top of the marinara, gently pressing them down. Sprinkle with vegan mozzarella and place in the oven for 25-30 minutes, or until the cheese has melted and the sauce is bubbly - turn the oven to broil for the last couple minutes for a crispier top.
- Remove from the oven and top with fresh basil. Scoop the shells and marinara onto each plate and dig in.
Video
Notes
- Be sure not to overcook the pasta, it will finish cooking in the oven.
- These stuffed shells can be served with garlic bread and a salad!
- TO FREEZE: Prepare the casserole, cover and place in the freezer. When ready to reheat, place in the oven, covered, for 50 minutes at 350. Remove the foil and cook for an additional 10-15 minutes.
Nutrition
Calories: 276kcal | Carbohydrates: 38g | Protein: 15g | Fat: 9g