We were very proud of how this recipe turned out. Stuffed with a creamy spinach tofu ricotta and topped with a crunchy layer of vegan mozzarella and garlic breadcrumbs! These were so delicious, we hope you and your family feel the same!
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour and 5 minutes (the last 5 minutes are very important)
Serving size: Feeds approximately 2-3 people
YOU WILL NEED:
- 1 pack of jumbo pasta shells
- 1 jar of tomato pasta sauce
- 1 cup of cashew milk
- 4 tbsp of nutritional yeast
- 2 cloves of garlic (minced)
- 1 shallot (diced)
- 1 tbsp of vegan butter
- 1 pack of extra firm tofu
- The juice from 1 lemon
- 1 cup of spinach (chopped)
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 1/2 cup of vegan mozzarella shreds (Daiya cutting board)
- 1/2 cup of vegan breadcrumbs
- 1/2 tbsp of garlic powder
- 1 tbsp of chopped fresh basil
INSTRUCTIONS:
- Get a large pot of water boiling for your shells, once water is boiling add your shells and set timer to 8 minutes
- While you wait for your shells to boil, in a large bowl mix together your lemon juice, minced garlic, chopped spinach, nutritional yeast and tofu (crumble tofu into bowl to make it easier to mix)
- Heat up a large skillet and add in your vegan butter and diced shallot. This will be the base for your sauce
- Slowly mix in your tomato sauce and cup of cashew milk to the skillet. The cashew milk and butter adds a nice creamy flavour. Lower heat and simmer
- Set oven to 375 degrees
- Once your timer goes off for your shells strain and let them cool. If they are still a bit hard don’t worry, they will continue to cook when you bake them in the oven
- Once shells are room temperature you can begin to stuff them with your spinach tofu ricotta using a small spoon
- Prepare a large casserole or baking dish and pour your tomato sauce into the bottom of the dish
- Place your stuffed pasta shells in your dish on top of the sauce and then sprinkle your vegan mozzarella overtop of shells
- Cover your baking dish with tin foil, this is important because the steam and trapped heat will continue to cook your shells. Bake for 40 minutes
- Remove tin foil and sprinkle your vegan breadcrumbs and garlic powder overtop of shells. Set oven to broil (low) and cook for another 3-4 minutes. Be sure to keep an eye on it as the broil setting gets very hot
- Remove your dish from oven and let cool for 10 minutes. Plate and top with chopped fresh basil. Serve and enjoy!
