“Stuffed” pasta dishes typically call for ricotta cheese. For a dairy-free version, simply replace it with a simple mixture of crumbled tofu, flavorful spices and creamy-dreamy plant-based cheese. Most pastas are (surprisingly!) vegan, as are marinara or tomato sauces. This dish comes together easily for an authentic-tasting Italian dinner that vegans and non-vegans alike will love. Buon appetito!
Vegan Stuffed Shells
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 People
Calories 141 kcal
Ingredients
- 1 pkg. jumbo shells pasta
- 1 jar marinara sauce
- 1 block 350 grams extra-firm tofu
- ⅓ cup vegan mozzarella shreds
- ¼ cup fresh basil
- 1 cup spinach
- ½ tsp. oregano
- ½ tsp. thyme
- ¼ tsp. sage
- ½ tsp. red chili flakes optional
- ¼ cup nutritional yeast
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1 ½ tsp. Redmond salt
- ½ tsp. garlic powder
- ¼ tsp. black pepper
Instructions
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Preheat oven to 400 degrees F.
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Cook shells according to package directions. Drain, rinse with cold water and set aside.
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In food processor, pulse together tofu, mozzarella shreds, nutritional yeast, spinach, basil, oregano, sage, thyme, olive oil, lemon juice, salt, red chili flakes, garlic and black pepper. (Note: Scrape down sides and pulse again if needed. Do not overprocess; tofu should still have crumbled texture.)
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In 9-inch casserole dish, pour sauce.
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Stuff shells with tofu mixture and arrange in dish. Top with additional cheese if desired.
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Bake 15-20 minutes.
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Garnish with fresh basil.
Recipe Notes
Grab these ingredients and more at Vitacost.com.
Nutrition Facts
Vegan Stuffed Shells
Amount Per Serving
Calories 141
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 1130mg47%
Potassium 532mg15%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 5g6%
Protein 8g16%
Vitamin A 1162IU23%
Vitamin C 11mg13%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.