Ingredients
Scale
- 1 (12-ounce) package of jumbo pasta shells
- 1 (16-ounce) block of extra-firm tofu, pressed
- 1 medium yellow onion, roughly chopped
- 5 garlic cloves, minced
- ¼ cup of packed fresh basil leaves
- 2 teaspoons of dried oregano
- 2 teaspoons of salt
- ¾ teaspoon of ground black pepper
- ¼ teaspoon of red chili pepper flakes (optional)
- 2 tablespoons of nutritional yeast
- Juice of 1 medium lemon
- 1 cup of packed spinach leaves
- 1 (25-ounce) jar of flavorful marinara sauce, divided
- ½ cup of vegan cheese shreds (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Blend tofu, onion, garlic, basil, oregano, salt, black pepper, chili flakes, nutritional yeast, and lemon juice in a food processor.
- Gently fold in fresh spinach.
- Cook jumbo pasta shells according to package instructions and rinse with cold water.
- Preheat oven to 375°F (190°C) and pour half of marinara sauce in a baking dish.
- Stuff each shell with the filling and place in the baking dish.
- Drizzle remaining marinara sauce over the top and sprinkle with vegan cheese if desired.
- Cover and bake for 20 minutes, then uncover and bake for another 20 minutes.
Notes
Use fresh herbs for enhanced flavor.
Do not overprocess the filling; retain some texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 800
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 6
- Protein: 20
- Cholesterol: 0