Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
theposters, 01/30/09
Spinach and "Ricotta" Stuffed ShellsIngredients (use vegan versions): For filling:
1 block of firm tofu
2 teaspoons lemon juice
2 teaspoons olive oil
1 clove garlic
1/4 teaspoon salt
1/4 cup nutritional yeast
fresh basil (10 or so leaves should do)
1 10 oz. bag of baby spinach (wilted)
For dish:
1 jar Prego marinara or favorite pasta sauce
1 box of shell pasta
1 block of Vegan Gourmet monterey jack style "cheese"
vegan "parmesan" grated topping
Directions:You'll need a food processor or blender for the filling.. or tireless hands.
Boil the shells following package directions. It helps to add a little olive oil and salt to the pot.
Put the tofu, lemon juice, olive oil, garlic, salt, nutritional yeast, basil, and black pepper into the food processor. Blend well first, and then add the wilted spinach. Again, blend well.
Pour pasta into a strainer and run cold water over it. Pour about 1/3rd of the jar of sauce onto the bottom of a 9 X 13 pan. Grab each shell, put about a tablespoon of the tofu mixture into each. Place in rows in the pan. Continue until you've filled the whole pan. Grate (or slice thinly) the entire block of Vegan Gourmet "cheese". Pour the remaining sauce on top of the shells. Sprinkle with some vegan "parmesan" topping, and evenly distribute the Vegan Gourmet over the top. Cover with foil and bake at 350F for 10 minutes, uncover and broil about 5 minutes, until "cheese" is brown and bubbly. You may want to watch the broil time so you don't burn it.
Enjoy! Everyone loved this recipe, and every time i make it, it seems to get better.
Source of recipe: I was missing stuffed shells SO BAD, that I tried to make something close.. and these came out even better! Every single one of my non-vegan friends wanted the recipe, and my entire pan was gone in one night!
Makes: 8-10 servings, Preparation time: 15 minutes, Cooking time: 15 minutes
