Vegan stuffed shells
Jumbo pasta shells stuffed with a delicious and addictive vegan walnut ricotta. Vegan stuffed shells will be your new favorite pasta dish!
Servings: 6 people
Calories: 503.32kcal
Ingredients
Vegan ricotta filling
- 2 cups walnuts soaked for 1 hour, then rinsed and drained
- 1 14 ounce packet extra firm tofu
- ½ lemon squeezed for the juice
- ¼ cup nutritional yeast
- 1 tsp salt
Pasta and sauce
- 12 oz box jumbo pasta shells
- 1 jar tomato sauce or
- ½ recipe Easy 5 ingredient tomato basil sauce
- ½ recipe Mozzarella Spread
- 1 cup fresh basil chiffonade (thinly sliced)
Instructions
Ricotta filling
- Place all the ingredients for the vegan ricotta in a food processor and process until well
combined but not completely smooth. Set aside.
Pasta and sauce
- Cook the shells according to the package. Drain and rinse under cold running water. Drain and set aside.
- Preheat the oven to 400°F
- Pour some of sauce into the bottom of a casserole dish to just cover the bottom.
- Fill each shell with a heaping tablespoon of the vegan ricotta filling and arrange neatly on
top of the sauce in the casserole dish with the filling side up. - Pour the rest of the sauce over the top of the shells. Scatter the basil over the top. Cover
with aluminum foil and bake in the oven for 30 minutes. - Remove from the oven and discard the aluminum foil. Pour over the mozzarella spread and put back in the oven uncovered for 3 minutes. Serve immediately.
Nutrition
Calories: 503.32kcal | Carbohydrates: 55.5g | Protein: 15.99g | Fat: 26.64g | Saturated Fat: 2.58g | Sodium: 987.22mg | Potassium: 734.38mg | Fiber: 6.9g | Sugar: 7.59g | Vitamin A: 701.73IU | Vitamin C: 13.93mg | Calcium: 74.27mg | Iron: 3.32mg