Vegan Stuffed Shells with Tofu Spinach Ricotta
User Reviews
5
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
335 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Stuffed Shells with Tofu Spinach Ricotta
Description
Vegan Stuffed Shells with Tofu Spinach Ricotta uses cooked large pasta shells filled with a ricotta-style mixture made by processing firm tofu with nutritional yeast, almond flour or alternatives, miso, herbs, garlic, lemon juice, vegan mozzarella, and thawed spinach. The filling has a coarse texture and a balanced savory flavor with herbal notes and a creamy consistency from the tofu and cheese substitute.
The recipe assembles half the marinara sauce in a baking dish, places the filled shells snugly in the sauce, then tops them with the remaining sauce before baking. The baked dish combines tender pasta shells with a flavorful, creamy filling and rich tomato sauce.
The dish can be served as a main entrée and suits various dietary preferences by swapping ingredients for soy-free or nut-free versions and using gluten-free pasta shells if desired. It also stores well, with the filling made in advance and shells assembled ahead of baking.
Using frozen spinach is suggested for best results, and excess moisture should be removed from the spinach before mixing. This recipe serves approximately 16 to 18 shells.
Ingredients
- 6 to 7 ounces large pasta shells cooked according to packaging instructions, 16-18 shells
- 24 ounces marinara sauce
- 2 tablespoons vegan parmesan optional, for topping
For the ricotta filling
- 14 oz tofu pressed for 10 minutes, firm
- 1/4 cup nutritional yeast
- 1/2 cup almond flour or use pumpkin seed meal or 2 oz more tofu for nutfree
- 2 teaspoons miso mellow
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons basil dried
- 2 teaspoon oregano dried
- 2 tablespoons lemon juice
- 2 tablespoons basil fresh
- 1 clove garlic chopped
- 1 teaspoon garlic powder
- 1/2 cup vegan mozzarella
- 4 to 5 ounces spinach frozen
- 1 tablespoon extra-virgin olive oil
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
- The ricotta filling can be made up to 3 days in advance and kept refrigerated, assembling just before baking.
- You can assemble the entire dish ahead and refrigerate overnight, then bake and serve the next day.
- To make this recipe soy-free, substitute 1 cup soaked cashews for the tofu.
- For a nut-free version, replace almond flour with pumpkin seed meal or add more tofu.
- Frozen spinach works best for this filling; you may omit or substitute other greens if preferred.
- Use gluten-free pasta shells to make the dish gluten-free.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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