Vegan Stuffed Shells
User Reviews
5
Vegan Stuffed Shells
Description
Vegan Stuffed Shells use large jumbo pasta shells cooked just until tender to hold a ricotta-like filling made from extra-firm tofu puréed with onions, garlic, fresh basil, oregano, nutritional yeast, lemon juice, and spinach. This filling mimics the creamy texture and herbal flavor typical of traditional ricotta but keeps the dish plant-based.
The shells are arranged in a baking dish coated with marinara sauce, generously filled, then topped with additional sauce and optionally with vegan cheese before baking. The use of fresh and dried herbs provides depth, while the lemon juice adds brightness to the tofu filling.
This dish serves well as a comforting main for families or groups, pairing nicely with a salad or steamed vegetables. It's a good option for those seeking plant-based Italian-inspired meals.
To prevent soggy shells, it's best not to overcook the pasta; slightly undercooking is recommended. Adding reserved pasta water can help moisten the shells if they appear dry.
Ingredients
- 1 jumbo pasta shells 12-ounce package
- 1 tofu pressed, extra-firm, 16-ounce block
- 1 medium yellow onion roughly chopped
- 5 garlic cloves
- ¼ cup basil packed, fresh leaves
- 2 teaspoons oregano dried
- 2 teaspoons salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon red chili pepper flakes optional
- 2 Tablespoons nutritional yeast
- lemon juice of 1 medium lemon
- 1 cup spinach packed leaves
- 1 marinara sauce or 1 batch of the recipe on page 228), divided, 25-ounce jar, flavorful
- ½ cup vegan cheese optional, shreds
- basil optional, fresh leaves, for garnish
Instructions
- In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
- Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricottalike. Do not overpulse or your ricotta will turn green!
- Preheat the oven to 375 degrees F (190 degrees C). Pour half of the marinara sauce into a 9 × 13 inch baking dish, spreading to evenly coat the bottom of the dish.
- One by one, fill each cooked shell with a generous spoonful of the tofu ricotta filling and place in the prepared baking dish. Continue until the tofu mixture is gone and the baking dish is filled. Sprinkle the vegan cheese (if using) on top.
- Drizzle the remaining marinara sauce over the stuffed shells. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes or until the vegan cheese (if using) is melted and the edges of the shells are lightly browned. Garnish with the basil leaves (if using). Serve immediately and enjoy hot.
Notes
- Made to serve families or larger groups.
- Avoid overcooking the jumbo pasta shells; slightly undercooking is preferable.
- If the shells seem dry, mix in some reserved pasta water before filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 1486mg | 62% |
| Potassium | 727mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1071IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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