Vegan Stuffed Conchiglione (Pasta Shells)
- Ready In:
- 1hr 5mins
- Ingredients:
- 22
- Yields:
-
16 shells
- Serves:
- 4
ingredients
- 2 cups low-sodium crushed tomatoes
- 1⁄2 tablespoon lemon juice
- zest from 1/2 lemon
- 2 minced garlic cloves
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 sprig fresh thyme
- 1 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon sea salt
- 300 g low-fat firm silken tofu (such as Mori-Nu)
- 1 teaspoon lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon dried basil
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 garlic cloves, minced
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 16 jumbo pasta shells, cooked halfway and drained
directions
- Preheat oven to 350°F.
- In a bowl, combine crushed tomatoes, lemon juice, lemon zest, garlic, onion powder, oregano, basil, thyme, paprika, black pepper and sea salt.
- Spread half the sauce in the bottom of a 13 x 9-inch casserole dish.
- In a bowl, mash the tofu, lemon juice, nutritional yeast, basil, onion powder, oregano, salt, pepper and garlic until the consistency of ricotta or cottage cheese. Fold in the spinach until well combined.
- Spoon even amounts of filling (about 1 ½ - 2 tbsp) filling into each pasta shell.
- Arrange shells in the casserole dish and pour the remaining tomato sauce over top.
- Cover and bake 30 minutes.
- Uncover and bake a further 10 minutes.
- Let stand 5 minutes before serving.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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