Spinach Tofu Ricotta Stuffed Shells
Ingredients
Spinach Tofu Ricotta
- 14 oz extra-firm tofu drained and pressed
- 3 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 garlic or 1/4 tsp garlic powder
- 2 tsp mellow white miso
- 1/2 lemon juiced
- 1.5 cup spinach
- salt and pepper to taste
Stuffed Shells
- 12-14 jumbo pasta shells
- 3/4 cup vegan mozzarella cheese
- 2 cups marinara sauce
- Basil or parsley for garnish chopped
Instructions
Spinach Tofu Ricotta
- Add crumbled tofu, miso, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice to the bowl of a food processor or blender and blend until creamy, stopping to scrape down the sides as needed.
- Add in spinach and blend until well combined.
- Add salt and pepper to taste.
- Set aside
Stuffed Shells
- Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
- Spread about 1/2 of the sauce in the bottom of an 8 x8 or 9 x 9 baking dish.
- Stuff shells with the spinach tofu ricotta mixture and place them in the baking dish.
- Top with the remaining sauce and vegan mozzarella and bake for 20-30 minutes or until warmed through.
- Serve immediately topped with basil and parsley, if desired.