Stuffed Pasta Shells

Stuffed Pasta Shells

1 lb large pasta shells
1 cup vegan cheese (optional)
For the filling:
2 cups Tofu basil (recipe follows)
1 lb frozen spinach, thawed, or 1 20 oz bag chopped and steamed
For the sauce:
2 tsp olive oil
1 small onion, diced
1 clove garlic, minced
1 28 oz can crushed tomatoes
2 tsp Italian seasoning

Preheat the oven to 350 degrees.
Bring a pot of salted water to a boil, add the shells, and cook for 8 to 10 minutes, until softened but not thoroughly cooked. Drain and rinse them in cold water.

To make sauce, heat the olive oil in a pan over medium heat. Add the onions and garlic, and cook until translucent, about 3 minutes. Add the can of crushed tomatoes, and the Italian seasoning. Cook for a few minutes, until the sauce is heated through and the spices have incorporated. Spread a thin layer of sauce on the bottom of a large casserole pan.

For the filling, stir 1 ½ cups of the basil ricotta and the spinach together. Stuff the shells with about 2 tablespoons of the mixture, then arrange them on the bottom of the pan with the open sides facing down. Spoon the remaining sauce over the shells. Top with cheese, if using. Cover and bake for 15 minutes, then remove lid and bake for 10 minutes longer.


Basil tofu ricotta

1 lb (16 oz) firm tofu, pressed
2 tsp lemon juice
1 clove garlic, minced
¼ tsp salt
A dash of fresh black pepper
a handful of fresh basil leaves, finely chopped
2 tsp olive oil
¼ cup nutritional yeast

In a large bowl, mush the tofu up with your hands until it is crumbly. Add the lemon juice, garlic, salt, pepper and basil. Mush with your hands again, until it reaches the consistency of ricotta cheese. This may take a few minutes. Add the olive oil, stir with a fork. Add the nutritional yeast, and mix all ingredients well. Cover and refrigerate until ready to use.