Gluten-Free Stuffed Shells with Vegan Ricotta (Family Fav)
User Reviews
5.0
9 reviews
Excellent
Gluten-Free Stuffed Shells with Vegan Ricotta (Family Fav)
Report
Gluten-Free Stuffed Shells with Vegan Ricotta are your go-to for a quick, family-friendly meal. Perfect for busy weeknights, this recipe is not only easy to prep but versatile enough to use the tofu ricotta in various dishes. Plus, discover our favorite brand that makes this dish a delightful experience!
Share:
Ingredients
- 4 cups tomato sauce
- ½ cup water
- 1 package pasta shells gluten free
Tofu ricotta
- 1 extra firm tofu see notes
- ¼ cup lemon juice
- ½ cup oat milk or soy
- 1 bunch Dill
- 2 cloves garlic
- 2 tablespoon nutritional yeast
- 1 tablespoon olive oil extra virgin
- ½ teaspoon salt
- ½ teaspoon black pepper
Add to Shopping List
Instructions
Vegan Ricotta
- Prep your tofu by removing it from its package and wrapping it in a clean kitchen towel (or paper towel) to remove any excess liwuid.
- To a food processor (or blender) add all your ricotta ingredients except the milk. Start blending and then slowly add in your oat milk paying attention to the texture. You want a creamy texture but not runny.
Make the Gluten Free Pasta Shells
- Preheat your oven to 375 degrees. Boil a large pot of salted water, and add the pasta shells. Cook for 3-5 minutes, until slightly soft and pliable. Drain and rinse with cold water to prevent overcooking.* do not overcook the shells
- To a small mixing bowl, add your tomato sauce and ½ cup of water. This will help your pasta bake without drying out.
- In an oven-safe pan, spread 1 cup of tomato sauce mixture to the bottom of the pan. Then arange the pasta shells on top, open side up.
- Fill each shell with about 2 tablespoons of tofu ricotta. Drizzle the remaining 2 ½ cups of tomato sauce over the shells.
- Bake for 30 minutes, or until the shells are fully cooked and golden on top.
Notes
- Tofu Note: I recommend pressing out any extra liquid from your tofu. Because of the variations in brands, some tofu may have more moisture than others. This is why we suggest slowly adding in the oat milk to allow you to stop if the ricotta becomes too runny (or you forget to press the tofu prior).
- You can pre-make this recipe a day or so in advance if you like. Just follow all the directions except baking the assembled pasta dish. You can save to bake on the day you would like to serve.
Nutrition Information
Show Details
Serving
1shell
Calories
98kcal
(5%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
317mg
(13%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
225IU
(5%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25shells
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 1shell | |
| Calories | 98kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 317mg | 13% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
South American, Vegan
5.0
(84 reviews)
