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Stuffed Shells

Vegan Stuffed Shells Recipe: Tofu Ricotta & Homemade Marinara Sauce

vicky schulte
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine Italian
Servings 4

Ingredients
  

  • Ingredients
  • 1 box Large Whole Wheat Shells
  • Tofu Ricotta Cheese Filling
  • 2 pkgs Firm Tofu
  • 1 15oz can Cannellini Beans
  • 4 cloves Garlic
  • 1/4 cup Nutritional Yeast
  • 2 Tbsp Italian Seasoning
  • Sauce
  • 2 28oz cans Tomato Puree
  • 1 medium Onion Diced
  • 3 cloves Garlic
  • 1 Tsp Dried Basil
  • 1 Tsp Garlic Salt
  • 1 Tsp Onion Power
  • 1 Tsp Garlic Powder
  • 1 Tsp Oregano
  • 1 Tsp Coconut Sugar Optional
  • 2 Tbsp Tomato Paste

Instructions
 

  • Instructions
  • In a large pot boil shells according to package until soft.
    cook shells
  • In a food processor make the tofu ricotta cheese
  • Drain the tofu and pat dry with paper towel. Add to food processor.
    tofu
  • Add in can of drained cannellini beans.
    beans
  • Add in garlic cloves, nutritional yeast and 2 tablespoons of Italian seasoning.
  • Blend until smooth and creamy.
    blend tofu
  • Tomato Sauce
    tomato sauce
  • In a large pot sauté onion on medium high until translucent.
    saute onions
  • In in garlic and sautee another 2-3 minutes.
    saute garlic
  • Add in tomato puree.
    tomato puree
  • add in seasonings.
    season
  • Turn temp down and let the sauce simmer for 20 minutes.
    simmer sauce
  • Assemble Dish
  • Cover the bottom of a 9 x 13 pan with sauce.
  • Fill each shell with the tofu ricotta cheese and place into pan.
    fill shells
  • Top with more sauce.
  • Sprinkle nutritional yeast on top of shells.
  • Cover pan with foil and bake at 425 for 30-35 minutes.
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