Vegan Stuffed Shells

READY IN: 1hr 20mins
Recipe by havolina

Don't tell anyone it isn't Ricotta. They will never know! I served this at a potluck where most were meat eaters. It passed with flying colors. No one even thought it was vegan until I told them. Most went back for seconds after finding out. This recipe is from the Post Punk Kitchen (www.ppk.com)

Top Review by tdoornbos

Great recipe -- love that the simplicity makes it easy to riff. The one thing I think I'll add for next time is something with a nutty flavor, since ricotta has it, and the tofu doesn't.

Ingredients Nutrition

Directions

  1. preheat oven to 350 degrees.
  2. bring water to a boil, and cook shells al dente according to the package directions.
  3. drain and let cool.
  4. in food processor, crumble tofu and add salt and olive oil.
  5. blend to a smooth consistency (like ricotta.).
  6. sautee spinach in 2 T olive oil.
  7. add spinach to tofu mixture.
  8. coat bottom of 9x13 pan with tomato sauce.
  9. fill each jumbo shell with about 1.5 T of the "ricotta".
  10. place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
  11. cover with foil and bake for 15 minutes.
  12. uncover and bake for an additional 20 or until cheese is melty.

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