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Vegan Stuffed Shells

Vegan Stuffed Shells Recipe

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 12 jumbo pasta shells
  • 14 oz extra-firm tofu, pressed
  • 10 oz frozen spinach, thawed and squeezed dry
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • 3 cups marinara sauce
  • Optional: 2 tbsp vegan parmesan-style shreds

Method
 

  1. Heat oven to 375°F (190°C). Boil shells in salted water for about 9 minutes until tender but still firm, drain, and rinse with cold water.
  2. Mash tofu, spinach, nutritional yeast, lemon juice, garlic, salt, and pepper together until the mixture looks like ricotta.
  3. Spoon about 2 tbsp filling into each shell, pressing gently, and set them in a 9x13-inch baking dish.
  4. Spread 1 cup marinara on the bottom of the dish, arrange shells, pour remaining 2 cups marinara over top, and optionally sprinkle with vegan parmesan.
  5. Cover with foil, bake 25 minutes, uncover, bake another 10 to 15 minutes until bubbly. Let rest 5 minutes, then serve with fresh basil.

Notes

If the assembled dish has been refrigerated, add about 5 minutes to the covered bake time. The leftovers keep well and the shells will soften further, which some people prefer.