Description
Delicious vegan stuffed jumbo shells filled with a tofu and nutritional yeast mixture, topped with tomato sauce and optional vegan cheese.
Ingredients
Scale
- 8 oz uncooked jumbo shells
- 22 oz firm tofu (Soy Free Version here)
- 1 1/2 tsp salt
- 3/4 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 cup nutritional yeast (or vegan parmesan (35g))
- 2 tbsp olive oil (or water (30g))
- 32 oz tomato pasta sauce (plus more for serving)
- 10 oz frozen spinach (optional)
- 1 cup vegan shredded cheese (optional)
Instructions
- Cook pasta in a large pot of salted water, according to package directions, just until al dente. Drain, but do not rinse.
- In a large bowl, mash the tofu, nutritional yeast, salt, onion powder, and oregano until evenly mixed.
- Thaw frozen spinach (if using), and blot off excess water. Roughly chop. Stir optional oil and spinach into the tofu ricotta.
- Preheat your oven to 350° Fahrenheit or 176° Celsius.
- Spread about a third of the tomato sauce into the bottom of a 9×13 inch pan.
- Stuff the cooked pasta shells with tofu filling, then arrange on top of the sauce in the pan.
- Evenly spread all remaining sauce over the shells. Sprinkle on a layer of vegan cheese if desired, and place the pan on the center rack of the oven.
- Cover the top of the casserole dish with a thin baking sheet or a layer of tin foil. Bake for 20 minutes.
- Remove the cover and continue cooking for another 5 minutes or until sauce is bubbly and shells are lightly golden.
- While the vegan stuffed shells cook, I like to heat up additional sauce for serving.
- Serve hot, or allow to cool fully before covering and refrigerating or transferring the shells to meal prep containers and freezing leftovers for later.
Notes
- For a soy-free version, ensure you use soy-free nutritional yeast.
- Feel free to add other vegetables to the filling if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 shells
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg