Vegan Stuffed Conchiglione (Pasta Shells)

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READY IN: 1hr 5mins
SERVES: 4
YIELD: 16 shells
UNITS: US

INGREDIENTS

Nutrition
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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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