Vegan Stuffed Shells with Tofu Spinach Ricotta

Name: Vegan Stuffed Shells with Tofu Spinach Ricotta
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 serving
Ingredients: 6 to 7 ounces large shells (16-18 shells); 24 ounces marinara sauce; 2 tablespoons vegan parmesan for topping; 14 oz firm tofu; 1/4 cup nutritional yeast; 1/2 cup almond flour; 2 teaspoons mellow miso; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoons dried basil; 2 teaspoon dried oregano; 2 tablespoons lemon juice; 2 tablespoons fresh basil; 1 clove garlic; 1 teaspoon garlic powder; 1/2 cup vegan mozzarella; 4 to 5 ounces of frozen spinach; 1 tablespoon extra-virgin olive oil

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5.0

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Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
6
Calories
335 kcal
Course
Main Course
Cuisine
Italian

Vegan Stuffed Shells with Tofu Spinach Ricotta

Danielle Hudson

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Vegan Stuffed Shells filled with a homemade herbed high protein spinach tofu ricotta stuffing make for a crowd-pleasing comfort food dinner that is also totally kid-approved. Soy-free and nut-free options included! Makes 16-18 shells

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Ingredients

Servings

6 to 7 ounces large shells (16-18 shells) cooked according to packaging instructions
24 ounces marinara sauce
2 tablespoons vegan parmesan for topping optional

For the ricotta filling

14 oz firm tofu pressed for 10 minutes
1/4 cup nutritional yeast
1/2 cup almond flour or use pumpkin seed meal or 2 oz more tofu for nutfree
2 teaspoons mellow miso
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried basil
2 teaspoon dried oregano
2 tablespoons lemon juice
2 tablespoons fresh basil
1 clove garlic chopped
1 teaspoon garlic powder
1/2 cup vegan mozzarella
4 to 5 ounces of frozen spinach
1 tablespoon extra-virgin olive oil

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Instructions

Make the pasta: Cook your shells according to packaging instructions, then drain and rinse with cold water. Add a teaspoon or two of extra virgin olive oil and toss well, so that the oil coats the shells and they don’t dry out.
Thaw the spinach if you haven’t already or microwave it for a minute. Remove some of the excess moisture and set aside.
Make the filling; add the tofu, nutritional yeast, almond flour, miso, salt, pepper, herbs, lemon juice, garlic, vegan mozzarella and extra virgin olive oil to a food processor, and process until the tofu completely breaks down and the mixture is coarse mix. Then add in the spinach and pulse a couple of times.
Assemble: Add half of your marinara sauce to a baking dish. Use a baking dish size that your shells fit snugly in.
Fill each of the shells with the filling and place them in the marinara sauce, snugly one beside the other.
Once all the shells are filled and fitted into the baking dish, drizzle the rest of the marinara sauce over the shells.
Also, sprinkle 1 to 2 tablespoons of water all over and especially on the edges. Top with vegan Parmesan. You can also top with Italian herbs and pepper flakes.
Then bake in the oven at 350ºF/180ºC for 25 to 30 minutes. (Cover lightly witb parchment if you like the top to stay moist)
Remove from the oven, let it sit for a few minutes then scoop out the shells with some sauce and serve as is or with some garlic bread or a side salad.

Notes

Make ahead: make the ricotta filling ahead and keep it in the fridge for up to 3 days and only assemble the shells when ready to bake and serve.
make ahead : you can also assemble Everythjng g and refrigerate upto overnight to bake and serve when needed the next day
To make it soy free use 1 cup soaked cashews Instead of tofu
Nutfree: Instead of almond flour, you can use pumpkin seed meal or 2 oz more tofu for nutfree
Use frozen spinach for best results . You can user other greens of choice or omit if you don’t like spinach
Glutenfree: use Gluten-free shells

Nutrition Information

Show Details

Calories 335kcal (17%) Carbohydrates 41g (14%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 2g (10%) Sodium 590mg (25%) Potassium 743mg (21%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 2416IU (48%) Vitamin C 20mg (22%) Calcium 197mg (20%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 335 kcal

% Daily Value*

Calories	335kcal	17%
Carbohydrates	41g	14%
Protein	16g	32%
Fat	12g	18%
Saturated Fat	2g	10%
Sodium	590mg	25%
Potassium	743mg	16%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	2416IU	48%
Vitamin C	20mg	22%
Calcium	197mg	20%
Iron	5mg	28%