Description
Delicious and comforting Vegan Stuffed Shells filled with a flavorful mixture of tofu, spinach, and herbs, baked in a rich marinara sauce. This plant-based twist on the classic Italian dish is perfect for a hearty family dinner or any vegan-friendly occasion.
Ingredients
Scale
Pasta
- 20 jumbo pasta shells
Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 10 oz bag fresh spinach
- 14 oz firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Sauce & Topping
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped (optional for garnish)
- 1/4 cup vegan Parmesan cheese (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain thoroughly and set aside to cool and dry slightly.
- Sauté Onion: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, to develop a sweet and soft base for the filling.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the flavor of the filling.
- Cook Spinach: Add the fresh spinach to the skillet and cook until wilted, about 4-5 minutes. Remove the skillet from heat to cool slightly before mixing.
- Prepare Filling Mixture: In a large bowl, combine the crumbled tofu, nutritional yeast, salt, black pepper, dried basil, and dried oregano. Mix well to evenly distribute the seasonings.
- Combine Spinach Mixture: Add the sautéed spinach and onion mixture to the tofu mixture, stirring until thoroughly combined to create a flavorful filling.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add moisture during baking.
- Stuff Shells: Carefully stuff each cooked pasta shell with the tofu-spinach filling and arrange the stuffed shells in the prepared baking dish.
- Add Sauce: Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells, covering them completely to keep them moist and flavorful.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, or until the shells are hot throughout and the sauce is bubbly.
- Garnish and Serve: Remove the stuffed shells from the oven and allow them to cool slightly. Garnish with chopped fresh basil and sprinkle vegan Parmesan cheese on top if desired before serving.
Notes
- Make sure to drain the tofu well to avoid excess moisture in the filling.
- For a nuttier flavor, you can toast the nutritional yeast lightly before adding it.
- Use gluten-free pasta shells if you require a gluten-free version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Feel free to add chopped mushrooms or bell peppers to the filling for extra texture and flavor.
