Vegan Stuffed Shells
These vegan stuffed shells are filled with a delicious creamy vegan ricotta and spinach. It's an easy meal that's perfect for casual or fancy dinners, and will be loved by the whole family!
Servings: 8
Calories: 368.8kcal
Ingredients
- 1 package jumbo shell pasta
- 1 recipe Vegan Tofu Ricotta
- 10 ounce bag fresh spinach
- 6 cups Marinara
- 6 ounces Vegan Mozzarella shredded
- Fresh basil leaves optional for garnish
Instructions
- Boil the noodles according to the package instructions. Be sure not to overcook them, or they will be difficult to stuff, and you will end up with a mushy mess after baking.
- After cooking drain the pasta, and rinse with cold water, and drain again.
- Make the tofu ricotta. Steam the spinach, gently squeeze out the liquid, and add it to the food processor with the ricotta. Pulse a few times to chop up the spinach and mix it into the ricotta.
- Spread 2 cups of sauce in the bottom of a a 9x13 pan.
- Stuff each shell with a couple of tablespoons of the ricotta and place them in the pan.
- Top the shells with the remaining marinara and sprinkle with the shredded mozzarella.
- Cover the pan tightly with foil, and bake at 375° F for about 30 minutes or until the sauce is bubbly.
- Remove from oven and let sit for about 10 minutes. Sprinkle with fresh basil before serving, if desired.
Nutrition
Calories: 368.8kcal | Carbohydrates: 55.6g | Protein: 18.4g | Fat: 9.2g | Sodium: 575.1mg | Fiber: 7.9g | Sugar: 11.2g | Vitamin A: 5512.47IU | Vitamin C: 25.96mg | Calcium: 206.95mg | Iron: 7.72mg