Easy Stuffed Shells with Dairy-Free Filling
Ingredients
The shells
-
15
jumbo shells
gluten-free shells (for GF eaters)
-
1 ½
cups
favorite marinara sauce
The filling
-
1
teaspoon
olive oil
-
¾
block
firm tofu (slightly patted dry)
-
1 ½
tablespoons
vegan basil pesto
-
1
pinch
sea salt
-
½
cup
dairy-free mozzarella cheese shreds
-
½
large
eggplant (cut into ¼ inch rounds)
Instructions
- Sprinkle eggplant rounds with sea salt and let drain in a colander for 10 minutes, then rinse and pat dry.
- Toss eggplant with olive oil and sea salt, then broil for 5-10 minutes until slightly browned.
- Cook the jumbo shells in boiling salted water according to package instructions.
- In a food processor, pulse the tofu, then add pesto, sea salt, dairy-free mozzarella, and mix until combined.
- Stir in the roasted eggplant to the filling mixture.
- Once the shells are cooked, drain and let cool slightly.
- Pour ½ cup marinara sauce into a baking dish, stuff the shells with the filling, and arrange them in the dish.
- Top the stuffed shells with the remaining marinara sauce and bake for 35 minutes until warm and bubbly.
Nutrition Facts (estimated)
Servings
4
Calories
386
Total fat
10g
Total carbohydrates
58g
Total protein
13g
Sodium
505mg
Cholesterol
0mg
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