Tofu Ricotta Stuffed Shells

 

RECIPE BY MARISSA FROM @itsallgoodvegan

Large pasta shells stuffed with a creamy vegan ricotta cheese, and topped with mozzarella cheese, crushed red pepper, cherry tomatoes, and fresh basil. This recipe is a must for the weekend! 

INGREDIENTS
  • PASTA SAUCE
    • 2 tsp oil, I used avocado oil
    • 8 ounces of baby bella mushrooms, chopped
    • 1 tsp salt
    • 1 tsp pepper
    • ½ tsp dried oregano
    • ½ tsp dried thyme
    • 24 oz homemade pasta sauce
  • PASTA
    • 8 oz jumbo pasta shells
  • TOFU RICOTTA
    • 14 ounce container firm or extra firm tofu, drained and patted dry
    • ½ small lemon, seeded and juiced
    • ¼ cup unsweetened dairy-free milk, I used soy
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1 Tbsp garlic powder
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 ½ cup fresh spinach
  • TOPPINGS
    • 1 cup cherry tomatoes
    • 1 cup dairy-free mozzarella cheese
    • 1 tsp crushed red pepper
    • 1 Tbsp fresh basil, chopped
METHOD
  1. Preheat the oven to 400°F (204°C).
  2. Make the pasta sauce. Heat a medium pan on medium heat. Add the oil, mushrooms, and cook for 3-4 minutes. Combine the jarred pasta sauce, salt, pepper, oregano, and thyme. Mix until well combined and set sauce aside.
  3. Bring a large pot of water to boil. Add the pasta and cook according to the back of the package. Drain water, and set aside.
    In a high powered blender or food processor combine all the tofu ricotta ingredients.
  4. Pulse until the mixture becomes smooth and creamy, similar to a ricotta cheese texture.
  5. Coat the 9 x 13 inch baking dish with the pasta sauce.
  6. Assemble pasta shells by piping each shell with the tofu ricotta mixture, around 1-2 tablespoons. Place the stuffed shells facing up in the baking dish.
  7. Sprinkle shells with vegan mozzarella cheese and cherry tomatoes. Bake for 15-20 minutes or until hot and bubbly. Top with crushed red pepper and fresh basil.

 

 

Marissa Wong @itsallgoodvegan | www.itsallgoodvegan.com

I’m Marissa, the recipe creator and food photographer for It’s All Good Vegan. I love to spend my days in the kitchen creating simple and healthy recipes. My mission is to educate others how eating plants can help you live a healthy, balanced life.

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