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!
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.
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