This is one of the best pasta dishes I’ve had in a very long time. It might be one of the best pasta dishes I’ve have had period. For years, Taryn has been making this great tofu-ricotta that we use as a cheese substitute for many of our Italian dishes. The other night she suggested using it as a filling for stuffed shells, and I thought that was a fantastic idea. That’s what we ended up doing, and the results were outstanding.

Print Tofu-Ricotta Stuffed Shells Prep Time: 20 minutes Cook/Cool Time: 30 minutes My Latest Videos Total Time: 50 minutes Yield: 4 servings Ingredients 1/2 box jumbo pasta shells

1 package firm tofu, drained and pressed

1/2 cup nutritional yeast

2 tsp sea salt

2 tsp black pepper

2 tsp Italian seasoning

1/4 cup lemon juice

3 cloves garlic

1 tbsp olive oil

1 large bunch spinach

1/2 medium onion, diced

1 cup pasta sauce

1/2 cup vegan mozzarella

2 green onions, chopped Instructions Cook pasta shells according to package directions until al dente. Heat oven to 350 degrees. Saute onions in a pan with oil over medium heat until onions are translucent (about 10 minutes). Add spinach and cook for 2 minutes until wilted and remove from heat. In a food processor, blend together the tofu, nutritional yeast, salt, pepper, Italian seasoning, lemon juice, and olive oil until smooth. I usually taste it and add a bunch more spices or herbs that I have like basil, rosemary, thyme etc. In a bowl, mix together tofu mixture with spinach and onions. Stuff shells with this mixture. In an oven safe dish, pour a thin layer of the pasta sauce. Place stuffed shells in the pan on top of the sauce in a single layer. Add sauce to the top of the stuffed shells and top with vegan cheese. Bake for 30 minutes until cheese is melted. Top with green onions. 3.1 http://veganfoodlover.com/tofu-ricotta-stuffed-shells/ VeganFoodLover.com

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