I was thinking of some easy-to-make pasta dishes when I realized that stuffed pasta shells had not made it onto my growing list of recipes. It's not only easy and quick to put together, but it's also incredibly delicious!
Here's what you need:
The filling
1 block of extra firm tofu
8 ounces vegan mozzarella, shredded (divided)
4 ounces vegan parmesan (divided)
2 tablespoons nutritional yeast
1 teaspoon garlic powder
Juice of 1/2 a lemon
1/4 cup onion, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh basil, chiffonaded
1 tablespoon fresh oregano, minced
The rest
1 package of jumbo shells
24 ounces of your favorite marinara sauce
Fresh basil for garnish, optional
Place the tofu, 1/2 of the mozzarella, 1/2 parmesan, nutritional yeast, garlic powder, lemon, onion, salt, and pepper into a Food Processor to make the filling. Process until the mixture is smooth. Add the herbs and pulse to combine.
Fill a large stockpot with water and salt generously; 1 to 3 tablespoons. Bring the water to a boil and add the pasta. Cook until Al dente. Strain and rinse the pasta in cold water, then strain again.
Spread half of the marinara into the bottom of a 9 x 13-inch baking dish.
Fill the shells with the tofu mixture and add them to the baking dish to create a single layer.
Spoon the remaining sauce over the top of each shell. Cover with tin foil and bake in a preheated 350° F oven for 20 mins. Uncover, and sprinkle the top with the reserved mozzarella and parmesan. Cook uncovered for an additional 10 mins or until the cheese is melted.
Garnish with fresh basil and parmesan if desired.
