Vegan Ricotta Stuffed Shells
These vegan tofu ricotta stuffed shells are the perfect dinner. They’re easy to prep in advance on your own or with little helpers too! These stuffed shells are a crowd pleasure that are chock full of protein and cheesy flavour.
Servings: 32 shells
Ingredients
- 32 pasta shells
- Water to boil
- Salt to season the pasta water do as you like, I used about 2 tsp
For the tofu ricotta
- 3 tbsp 45 mL/65 g tahini
- 1/4 cup 60 mL lemon juice (about 2 lemons, juiced)
- 1 tbsp 15 ml mild sodium white miso paste
- 1/4 cup 60 mL nutritional yeast
- 2 large blocks tofu 350g each, 700 g total
- 1 large handful ~2 cups spinach, roughly chopped (you can also use ~1 cup frozen cooked spinach as well)
- Salt & pepper to taste I didn't use any, but I served with pepper
To assemble
- 3 cups of pasta sauce
- 1 cup vegan cheese daiya or follow your heart mozza would be great
Instructions
- Bring a large pot of water to boil, season well with salt, it should taste like sea-water. Cook pasta until al dente. My pasta required 14 min to cook, so I cooked for 12. Drain and set aside.
Tofu Ricotta
- In a large bowl, combine tahini, lemon juice, miso paste, and nutritional yeast and mix until combined. Crumble tofu into the bowl and mix well until everything is coated.
- Chop spinach roughly and mix into the tofu mixture.
Assemble the pasta
- Using a large 9x13 casserole dish, add a layer of pasta sauce on the bottom. Stuff the shells completely and layer into the dish, you should be able to get about 26 in there fairly easily, 32 if you REALLY squish them (alternatively you can cook them in a separate ramekin).
- Coat with the remaining pasta sauce (be sure to cover the pasta or it'll dry out) and sprinkle cheese on sparingly.
- Bake for 30 minutes in a 350F oven, until cheese is melted.
- Serve and enjoy!