Vegan Ricotta Stuffed Shells
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Vegan Ricotta Stuffed Shells
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These vegan tofu ricotta stuffed shells are the perfect dinner. They’re easy to prep in advance on your own or with little helpers too! These stuffed shells are a crowd pleasure that are chock full of protein and cheesy flavour.
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Ingredients
- 32 pasta shells
- water to boil
- salt do as you like, I used about 2 tsp, to season the pasta water
For the tofu ricotta
- 3 tbsp tahini
- 1/4 cup lemon juice about 2 lemons, juiced
- 1 tbsp White miso paste mild sodium
- 1/4 cup nutritional yeast 60 mL
- 2 tofu 350g each, 700 g total, large blocks
- 1 large handful ~2 cups spinach, roughly chopped (you can also use ~1 cup frozen cooked spinach as well)
- salt I didn't use any, but I served with pepper, to taste
- black pepper I didn't use any, but I served with pepper, to taste
To assemble
- 3 cups pasta sauce of
- 1 cup vegan cheese daiya or follow your heart mozza would be great
Instructions
- Bring a large pot of water to boil, season well with salt, it should taste like sea-water. Cook pasta until al dente. My pasta required 14 min to cook, so I cooked for 12. Drain and set aside.
Tofu Ricotta
- In a large bowl, combine tahini, lemon juice, miso paste, and nutritional yeast and mix until combined. Crumble tofu into the bowl and mix well until everything is coated.
- Chop spinach roughly and mix into the tofu mixture.
Assemble the pasta
- Using a large 9x13 casserole dish, add a layer of pasta sauce on the bottom. Stuff the shells completely and layer into the dish, you should be able to get about 26 in there fairly easily, 32 if you REALLY squish them (alternatively you can cook them in a separate ramekin).
- Coat with the remaining pasta sauce (be sure to cover the pasta or it'll dry out) and sprinkle cheese on sparingly.
- Bake for 30 minutes in a 350F oven, until cheese is melted.
- Serve and enjoy!
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