I enjoy easy to make comfort foods for those cool evenings I spend with my loved ones. People tend to complain that vegan food is “too healthy” in the taste and/or that they never get full from eating it. That’s not the case with my stuffed shells! Pasta is a go to for me because it is cheap, straight forward and honestly kind of hard to mess up. The flavors of pasta, cheese, tomatoes & greens all combined are so complimentary to another. My recipe here is not only filling, it is cost efficient & high carb-high protein. This recipe can be adapted to any pasta; like lasagna, manicotti, ravioli etc.
1 box of jumbo pasta shells
1 jar of pasta sauce (I used traditional Prego)
1 package of firm tofu
Juice of half a lemon
Seasonings (to your taste buds)
Italian seasoning (thyme, parsley, rosemary, oregano, basil, sage, marjoram
1 Bundle of Spinach
Optional: Nutritional Yeast
Drain tofu package and put tofu into a blender with lemon juice & light seasonings. Place tofu ricotta in your fridge to set while preparing the rest.(You can add nutritional yeast into mix for extra B12 fun!)
Bring a large pot of salted water to a boil and cook pasta slightly underdone.
On low to medium heat, saute washed and chopped spinach in butter until it shrinks to like a 1/10 in size.
Pour pasta sauce into a pot just to heat a little and add more seasonings to your liking.
Remove tofu ricotta from fridge and stir in cooked spinach.
Preheat oven to 400F
In baking dish, pour a thin bottom layer of pasta sauce.
Be gentle with the pasta shells while spooning spinach ricotta mixture inside.
Place shells into dish and then top of with remaining pasta sauce.
Bake pasta for about 20 minutes and then serve!
Use your intuition for this meal! Trust your ability to chef it up! I would like to note that using gluten-free pasta works well with this too. This is a crowd pleaser for vegan and non-vegan alike. Arrivederci!