Vegan Stuffed Jumbo Pasta Shells
What you'll need
1 Pkg Firm Tofu
1 bunch
Fresh Spinach
1/2 cup
Nutritional Yeast
Juice of 1 lemon
1/2 tsp
1/2 Tsp Salt
1 tsp
Garlic Powder
2-3 cups
Tomato Sauce
1 Tbsp
Extra Virgin Olive Oil
The tofu ricotta can also be made in a high speed blender, & this also freezes well. Either let thaw or double cooking time at 425F.
Let’s get the pasta cooking while we make the tofu ricotta.
Once cooked al dente (~10 mins), carefully scoop out of pot to drain, then lay out on a damp tea towel.
Tofu, spinach, lemon juice, nutritional yeast, garlic powder (not shown) & salt ready to be processed. *Drain & press out liquid from tofu.
Let’s blitz up everything except the spinach...stopping to scrape down the sides as needed. You want a smooth consistency.
Spinach time! I’m using fresh, but frozen or cooked work too...just ensure water is squeezed out!
Add a bit at a time to ensure its all getting incorporated.
Gorgeous GREEN💚 goodness. Adjust seasoning if needed.
Get a deep tray and line the bottom with tomato 🍅 sauce.
Grab a spoon and scoop in about 1 tbsp per shell.
Don’t overcrowd the tray, as it will be more difficult to scoop them out later.
Top with sauce, I sprinkled some nutritional yeast & drizzled some olive oil on top. Bake covered 30 mins at 400F, let rest 5 mins. then dig in!
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