Vegan Spinach and Tofu Ricotta Stuffed Pasta Shells
Prep Time: 25m | Cook Time: 35m | Servings: 3
Ingredients
Filling
- 325g hard tofu
- 500g frozen spinach, thawed
- 1/2 bunch parsley, finely chopped
- 1 1/2 lemons, juiced
- 1 tbsp white miso paste
- 2 tbsp nutritional yeast
- 1/2 tbsp dijon mustard
- 1/2 tsp salt
- 1 tbsp onion powder or flakes
- 1/2 tbsp garlic powder
- 1/4 cup olive oil
- 2-3 tbsp water (as needed, to blend)
Other
- 15-20 jumbo pasta shells (cook extra in case some break)
- 2-3 cups pasta sauce
- Vegan cheese (optional, to serve)
- Parsley or basil, finely chopped (to serve)
Instructions
Preheat oven
Preheat oven to 180ºC (350ºF).
Cook the pasta shells
Bring a pot of water to a boil and add a generous pinch of salt.
Cook the pasta shells for 2 minutes less than the packet instructions to prevent tearing.
Drain and set aside.
Prepare the ricotta filling
Squeeze out as much liquid from the thawed spinach as possible.
Roughly chop the tofu and place it into a food processor.
Add all filling ingredients except the water.
Process until smooth, adding water 1 tbsp at a time until the mixture is creamy but not runny.
Stuffing and assembly
Pour enough pasta sauce to cover the base of a baking dish.
Generously stuff each pasta shell with the ricotta filling and arrange them in the dish.
Drizzle with remaining sauce and sprinkle vegan cheese (if using).
Cover with foil and bake for 20 minutes.
Uncover and bake for 15 more minutes until the sauce is hot and bubbling.
Garnish with fresh parsley or basil and serve!
