Vegan Stuffed Shells | “Ricotta” Spinach
These vegan stuffed shells are rich, creamy, delicious, and easy to make! Yes, a creamy plant based dish.
Ingredients
Ingredients
- 7 oz soft tofu half a 14oz tub
- 1/2 red onion chopped
- 2 tbsp dried parsley
- 1/4 tsp ground black pepper
- 1 tsp dried basil
- 1/2 juice of a lemon
- 1/4 tsp dried oregano
- 1 tbsp nutritional yeast
- 2 tsp garlic powder
- 1 tsp dijon mustard
- 1 1/2 cup frozen chopped spinach
- 1/2 tbsp oil
- 14-16 large pasta shells cooked till aldente and cooled
- 2 cups marinara sauce
- Salt to taste
Instructions
Instructions
- Preheat oven to 350F.
- In a pan, saute onion using oil until soft.
- Toss all ingredients EXCEPT pasta and sauce, into a blender and blend until smooth.
- Pour 3-4 tbsp of marinara sauce into the bottom of a 8x8 baking dish.
- Fill the pasta shells with the tofu mix and place into the baking dish side be side.
- Pour the remaining marinara sauce over top.
- Cover with aluminum foil and bake for 15 minutes.
- Uncover and bake for an additional 5 minutes.
- Remove from oven and ENJOY!