Tuscan Stuffed Pasta Shells (Vegan)

Recipe by COOKGIRl
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grate the zucchini and set aside.
  • In a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes.
  • Drain and rinse pasta with cold water. Set aside.
  • Preheat oven to 350 degrees.
  • Place the grated zucchini in a large mixing bowl. Crumble the tofu and add to the bowl. Add remaining ingredients except for the olive oil and pasta sauce. Mix well.
  • Coat a 13"x 9" baking dish with olive oil.
  • Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.
  • Arrange the shells, filling side up in the prepared baking dish.
  • Pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish.
  • Cover with aluminum foil and bake 20 minutes.
  • Remove aluminum foil last 5 minutes of baking.
  • Serve hot.
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