How to make it

  • Preheat oven to 350F.
  • In a bowl, combine crushed tomatoes, lemon juice, garlic powder, onion powder, oregano, basil and paprika.
  • Spread a thin layer over the bottom of a 13 x 9-inch baking dish.
  • In a food processor, blend tofu, lemon juice, nutritional yeast, basil, onion powder, oregano, salt, pepper and garlic until mostly smooth. Pour into another bowl.
  • Stir in spinach until well combined.
  • Spoon about 1 1/2 tablespoons filling into each pasta shell.
  • Arrange stuffed shells in prepared dish; spread with remaining tomato sauce. Cover and bake at 350F for 30 minutes.
  • Let stand 5 minutes before serving.

Reviews & Comments 3

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  • ttaaccoo 5 years ago
    thanks jojoba for doing all the work!! am allergic to cheese, milk, and this looks so tasty!! Never had stuffed shells before!! these sound really good. you go girlfriend!! ps. a weight problem too. trish
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 271.1
    Total Fat: 1.6 g
    Cholesterol: 0.0 mg
    Sodium: 538.1 mg
    Total Carbs: 35.7 g
    Dietary Fiber: 7.6 g
    Protein: 38.0 g
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  • eggchef 6 years ago
    like i said your amazing at making/ creating recipes and to top it off everything tastes so freaking good..... i can't wait to try ...... veggie pizza next?? lol i just wait to cook beside you again beautiful
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