Vegan Stuffed Shells full of a do-it-yourself herbed excessive protein spinach tofu ricotta stuffing make for a crowd-pleasing consolation meals dinner that can be completely kid-approved. Soy-free and nut-free choices included!

On the lookout for vegan crowd-pleasing consolation meals that can be completely kid-approved? Attempt these vegan stuffed shells! Pasta shells filled with a divine vegan ricotta filling, Savory and tacky. Belief me, you’ve acquired to make it!

These stuffed shells are excellent for the vacations and festive meals.

For the vegan ricotta I exploit a tried and examined mix of tofu, vegan mozzarella, almond flour, dietary yeast and miso. I might eat it by the spoonful, it’s that good.

The filling comes collectively in a meals processor very quickly in any respect! Then all that’s left to do is to stuff the shells with that tacky goodness and place them in a casserole dish together with some marinara sauce. You should use do-it-yourself or store-bought. Attempt my scrumptious do-it-yourself marinara from my instantaneous pot guide!  

Sprinkle with vegan parmesan cheese, bake and also you’re performed! Don’t overlook a slice of toasted or garlic bread to get each final little bit of that scrumptious pasta sauce,

Why you’ll love these stuffed shells!

• as a result of consolation meals pasta
• the tofu spinach filling is simple and tremendous scrumptious and likewise protein stuffed
• You can also make this forward
• Choices for Nutfree and Soyfree

Extra vegan pasta bakes:

Spinach Artichoke Pasta Bake Recipe

Cauliflower Parmesan Pasta Bake

Vegan Butter Hen Lasagna Bake

Stuffed Shells with Butternut Squash Alfredo Tofu Ricotta

Creamy Vegan Mushroom Lasagna

Butternut Squash Lasagna with Caramelized Onion

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Vegan Stuffed Shells with Tofu Spinach Ricotta

Vegan Stuffed Shells full of a do-it-yourself herbed excessive protein spinach tofu ricotta stuffing make for a crowd-pleasing consolation meals dinner that can be completely kid-approved. Soy-free and nut-free choices included! Makes 16-18 shells

Prep Time25 minutes

Cook dinner Time40 minutes

Complete Time1 hr 5 minutes

Course: Major Course

Delicacies: Italian

Key phrase: vegan pasta bake, vegan stuffed shells

Servings: 6

Energy: 335kcal

Writer: Vegan Richa

Elements

• 6 to 7 ounces (170.1 g) massive shells (16-18 shells) cooked in accordance with packaging directions
• 24 ounces (623.69 g) marinara sauce
• 2 tablespoons vegan parmesan for topping elective

For the ricotta filling

• 14 oz (396.89 g) agency tofu pressed for 10 minutes
• 1/4 cup (11 g) dietary yeast
• 1/2 cup (56 g) almond flour or use pumpkin seed meal or 2 oz extra tofu for nutfree
• 2 teaspoons mellow miso
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried basil
• 2 teaspoon dried oregano
• 2 tablespoons lemon juice
• 2 tablespoons recent basil
• 1 clove garlic chopped
• 1 teaspoon garlic powder
• 1/2 cup (56 g) vegan mozzarella
• 4 to five ounces (113.4 g) of frozen spinach
• 1 tablespoon extra-virgin olive oil

Directions

• Make the pasta: Cook dinner your shells in accordance with packaging directions, then drain and rinse with chilly water. Add a teaspoon or two of additional virgin olive oil and toss properly, in order that the oil coats the shells they usually don’t dry out.

• Thaw the spinach in case you haven’t already or microwave it for a minute. Take away a few of the extra moisture and put aside.

• Make the filling; add the tofu, dietary yeast, almond flour, salt, pepper, herbs, lemon juice, garlic, vegan mozzarella and further virgin olive oil to a meals processor, and course of till the tofu utterly breaks down and the combination is coarse combine. Then add within the spinach and pulse a few instances.

• Assemble: Add half of your marinara sauce to a baking dish. Use a baking dish dimension that your shells match snugly in.

• Fill every of the shells with the filling and place them within the marinara sauce, snugly one beside the opposite.

• As soon as all of the shells are stuffed and fitted into the baking dish, drizzle the remainder of the marinara sauce over the shells.

• Additionally, sprinkle 1 to 2 tablespoons of water throughout and particularly on the perimeters. Prime with vegan Parmesan. You can too high with Italian herbs and pepper flakes.

• Then bake within the oven at 350ºF/180ºC for 25 to half-hour. (Cowl frivolously witb parchment in case you like the highest to remain moist)

• Take away from the oven, let it sit for a couple of minutes then scoop out the shells with some sauce and function is or with some garlic bread or a facet salad.

Notes

• Make forward: make the ricotta filling forward and maintain it within the fridge for as much as 3 days and solely assemble the shells when able to bake and serve.
• make forward : you can even assemble Everythjng g and refrigerate upto in a single day to bake and serve when wanted the following day 
• To make it soy free use 1 cup soaked cashews As an alternative of tofu
• Nutfree: As an alternative of almond flour, you need to use pumpkin seed meal or 2 oz extra tofu for nutfree
• Use frozen spinach for greatest outcomes . You may person different greens of selection or omit in case you don’t like spinach
• Glutenfree: use Gluten-free shells 

Vitamin

Vitamin Info

Vegan Stuffed Shells with Tofu Spinach Ricotta

Quantity Per Serving

Energy 335
Energy from Fats 108

% Day by day Worth*

Fats 12g18%

Saturated Fats 2g13%

Sodium 590mg26%

Potassium 743mg21%

Carbohydrates 41g14%

Fiber 6g25%

Sugar 7g8%

Protein 16g32%

Vitamin A 2416IU48%

Vitamin C 20mg24%

Calcium 197mg20%

Iron 5mg28%

* P.c Day by day Values are primarily based on a 2000 calorie food plan.

Elements:

• I used massive shells for this recipes. After cooking toss them with some olive oil in order that they don’t stick collectively
• tofu in is our vegan swap for ricotta – vegan mozarella, dietary yeast and miso paste lend it a tacky taste
• almond flour helps thicken the cheese filling
• seasoning: salt, pepper, basil, oregano, recent garlic and garlic powder
• lemon juice makes the cheese filling style zingy and vivid
• marinara sauce – storebought or do-it-yourself
• I prefer to sprinkle my stuffed shells with vegan parmesan
• you need to use recent or frozen spinach for the filling. I favor frozen as recent can typically add a butter taste if not blanched first.

Tip:

• You can also make the ricotta filling forward and maintain it within the fridge for as much as 3 days and solely assemble the shells when able to bake and serve.
• To make it soy free use 1 cup soaked cashews As an alternative of tofu
• Nutfree: As an alternative of almond flour, you need to use pumpkin seed meal or 2 oz extra tofu for nutfree
• Use frozen spinach for greatest outcomes . You may person different greens of selection or omit in case you don’t like spinach
• Don’t overcook the pasta shells – they’ll proceed to cook dinner a little bit within the oven. Rinse the cooked shells in chilly water as quickly as they’re performed to cease the cooking course of and toss with olive oil.

The right way to make Vegan Stuffed Shells

Cook dinner your shells in accordance with packaging directions, then drain and rinse with chilly water. Add a teaspoon or two of additional virgin olive oil and toss properly, in order that the oil coats the shells they usually don’t dry out.

Thaw the spinach in case you haven’t already or microwave it for a minute. Take away a few of the extra moisture and put aside.

Make the filling; add the tofu, dietary yeast, almond flour, salt, pepper, herbs, lemon juice, garlic, vegan mozzarella and further virgin olive oil to a meals processor, and course of till the tofu utterly breaks down and the combination is coarse and homogenously combined.

Then add within the spinach and pulse a few instances.

Add half of your marinara sauce to a baking dish. Use a baking dish dimension in order that your shells match snugly in.

Fill every of the shells with the filling and place them within the marinara sauce snugly, one beside the opposite.

As soon as all of the shells and the filling are completed, drizzle the remainder of the marinara sauce over the shells.

Additionally, sprinkle 1 to 2 tablespoons of water throughout and particularly on the perimeters. Prime with vegan Parmesan.
Then bake within the oven at 350ºF/180ºC for 25 to half-hour.

Take away from the oven, let it sit for a couple of minutes then scoop out the shells with some sauce and function is or with some garlic bread or a facet salad.

Storage

Retailer refrigerated in a coated container for upto 3 days. Reheat with a bit extra sauce or a sprinkle of water within the oven or microwave.