Vegan Stuffed Shells with Tofu Ricotta
Ingredients
The filling
-
1
batch
tofu ricotta
-
1
box
jumbo shells (12 oz)
The sauce
-
1
jar
marinara sauce (32 oz)
Instructions
- 1. Boil salted water and cook the shells until al dente, about 10 minutes, then rinse with cold water.
- 2. Press the tofu to remove excess water, then mix it with hummus, nutritional yeast, salt, and garlic powder until it resembles ricotta. Optionally, fold in fresh basil or spinach.
- 3. Preheat the oven to 350°F and spray baking dishes with cooking spray. Spread marinara sauce on the bottom of the dishes.
- 4. Stuff the shells with the tofu ricotta and place them in the baking dishes. Pour remaining marinara sauce on top.
- 5. Cover with foil and bake for 25 minutes. Garnish with fresh basil before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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