Vegan Stuffed Shells
Vegan Stuffed Shells are a delicious high-protein pasta dinner that's egg & dairy free! With garlic, tofu, spinach, and spices this stuffed pasta is great to meal prep. A fantastic vegetarian holiday recipe, or dairy-free meal for any special occasion!
Ingredients
- 12 ounces stuffed shell noodles also known as conchiglioni
- 4 cups marinara sauce or other sauce
- 2 tablespoons olive oil
- 1 12 ounce package silken tofu
- 2 cloves garlic minced
- 1 cup fresh parsley
- 2 cups chopped spinach I used frozen
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Sea Salt
Instructions
- Bring a large pot of water to a boil. Add the shell noodles and cook according to package directions. Drain, and set aside to cool.
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, add the olive oil, tofu, garlic, parsley, spinach, garlic powder, and Italian seasonings. Use a fork to mash all the ingredients together until the mixture resembles a ricotta-like texture.
- Grease a large 13x9 baking dish, and begin to layer the ingredients. Start with a thick layer of tomato sauce on the bottom. Carefully handling the cooled shell pasta (so the shells don't break), place a large scoop of tofu filling in each one. Place them in the baking dish in a single layer. Add the remaining tomato sauce around the shells, making sure to pour some over the tops as well.
- Bake for about 30-35 minutes until sauce is bubbling up on the sides.
- Remove from oven, and enjoy!
Nutrition
Calories: 281kcalCarbohydrates: 10gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 821mgPotassium: 605mgFiber: 4gSugar: 6gVitamin A: 5746IUVitamin C: 21mgCalcium: 89mgIron: 3mg
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