Vegan Stuffed Shells
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
20 stuffed shells
- Serves:
- 5
ingredients
- 453.59 g jumbo pasta shells
- 340.19 g tofu (extra firm)
- 14.79 ml extra virgin olive oil
- 4.92 ml sea salt
- 907.18 g tomato sauce
- 453.59 g soy mozzarella cheese (vegan gourmet)
- 226.79 g fresh spinach
directions
- preheat oven to 350 degrees.
- bring water to a boil, and cook shells al dente according to the package directions.
- drain and let cool.
- in food processor, crumble tofu and add salt and olive oil.
- blend to a smooth consistency (like ricotta.).
- sautee spinach in 2 T olive oil.
- add spinach to tofu mixture.
- coat bottom of 9x13 pan with tomato sauce.
- fill each jumbo shell with about 1.5 T of the "ricotta".
- place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
- cover with foil and bake for 15 minutes.
- uncover and bake for an additional 20 or until cheese is melty.
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