Vegan Stuffed Shells

havolina's Note:

Don't tell anyone it isn't Ricotta. They will never know! I served this at a potluck where most were meat eaters. It passed with flying colors. No one even thought it was vegan until I told them. Most went back for seconds after finding out. This recipe is from the Post Punk Kitchen (www.ppk.com)

• Total Time: 1 hrs 20 mins
• Prep Time: 45 mins
• Cook Time: 35 mins

Ingredients:

Serves: 5

Yield: 20.0 stuffed ...

• 16 ounces jumbo pasta shells
• 12 ounces tofu (extra firm)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 32 ounces tomato sauce
• 16 ounces soy mozzarella cheese (vegan gourmet)
• ½ lb fresh spinach

Directions:

1. preheat oven to 350 degrees.
2. bring water to a boil, and cook shells al dente according to the package directions.
3. drain and let cool.
4. in food processor, crumble tofu and add salt and olive oil.
5. blend to a smooth consistency (like ricotta.).
6. sautee spinach in 2 T olive oil.
7. add spinach to tofu mixture.
8. coat bottom of 9x13 pan with tomato sauce.
9. fill each jumbo shell with about 1.5 T of the "ricotta".
10. place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
11. cover with foil and bake for 15 minutes.
12. uncover and bake for an additional 20 or until cheese is melty.

Reviews

[tdoornbos]

Great recipe -- love that the simplicity makes it easy to riff. The one thing I think I'll add for next time is something with a nutty flavor, since ricotta has it, and the tofu doesn't.

[autumnrich]

Easy and Yummy!

[Chef #1314949]

I love cheese. This is so close to a guilt inducing cheesy meal I would have never known had I not made it myself. A good meal to make for meat and dairy eaters as well.