Vegan Stuffed Shells
From jo_jo_ba 17 years ago
- 30 minutes to make
- Serves 4
The original recipe for these was found at the wonderful blog More Than Burnt Toast (http://morethanburnttoast.blogspot.com/2007/11/spinach-ricotta-stuffed-shells.html), and was adapted to make it vegan and lower-fat so that I would be able to have it! Read more This is a great baked pasta dish! See less
Ingredients
- 2 cups crushed tomatoes shopping list
- ½ tbsp lemon juice shopping list
- 1 tbsp garlic powder shopping list
- 1 tsp onion powder shopping list
- 1 tbsp dry oregano shopping list
- 1 tsp dry basil shopping list
- 1 tsp paprika shopping list
- 12.3 oz low-fat silken tofu (1 Mori-Nu package) shopping list
- 1 tsp lemon juice shopping list
- ¼ cup nutritional yeast shopping list
- 1 tbsp dried basil shopping list
- ½ tsp onion powder shopping list
- ½ tsp dried oregano shopping list
- ¼ tsp salt shopping list
- ¼ tsp freshly ground black pepper shopping list
- 4 garlic cloves, minced shopping list
- 1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry shopping list
- 16 cooked jumbo pasta shells shopping list
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.
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