How to make:
Vegan Stuffed Shells with Tofu Ricotta
These Vegan Stuffed Shells will be your go-to comfort food dinner! The shells are stuffed with dairy-free tofu ricotta and a vegan meat sauce. In partnership with Lightlife!
Ingredients
- 1 12-ounce box jumbo pasta shells
- ¼ – ½ cup dairy-free mozzarella shreds
For the “meaty” tomato sauce:
- Cooking oil
- 1 package Lightlife Smart Ground Original (defrosted if frozen)
- 1 25-ounce jar pasta sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
For the tofu ricotta:
- ½ 14-ounce package extra-firm tofu, drained and pressed*
- ¼ cup plain hummus
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350ºF.
- Cook pasta according to package directions. Drain.
- In a medium skillet over medium heat, add a little oil. When hot, add Smart Ground. Cook for 5-7 minutes, stirring and breaking up any chunks. Turn heat to low. Add pasta sauce and seasonings; cook for 5 minutes. Turn off heat.
- In a medium bowl, crumble tofu into small pieces. Add the remaining ricotta ingredients. Stir until fully combined.
- Add 2 cups of the tomato sauce to the tofu ricotta. Stir until combined.
- In a 9×13 baking dish, add most of the remaining tomato sauce in a single layer (leave a little for topping). Stuff each pasta shell with about 1 tablespoon of the ricotta & tomato sauce mixture, then place in the baking dish. Repeat until all pasta shells are stuffed. If you have any stuffing mixture left, add to shells.
- Top the shells evenly with the remaining tomato sauce and dairy-free mozzarella shreds. Bake for 15-17 minutes, until the mozzarella shreds are melty.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
3196.3 g849.8 mg5.9 g0.9 g46.2 g7.4 g19.2 g1.7 mg