I completely get this is a comfort food and is in no way healthy…. but it is SO good.
This recipe is written so that the homemade ricotta cheese made will fill the entire box of shells when boiled. If you half all the ingredients, you should be ok (although I do not recommend halving the spinach)
Stuffed Shells
By: Crystal, President of WFAS
Ingredients:
– 1 box large pasta shells
– 2 blocks x-tra firm tofu, pressed
– 10-16 ounces fresh baby spinach
– 2 containers of 8 oz vegan cream cheese
– 2 Tablespoons onion powder
– 2 Tablespoons garlic powder (regular or roasted)
– 2 Tablespoons dried parsley flakes
– 1 Tablespoon dried Italian seasoning
– 1/2 teaspoon salt
– 1 jar of your favorite pasta sauce
– 1 package of vegan mozzarella cheese (optional)
Instructions:
1) Preheat the oven to 400’F
2) Boil the pasta to almost done (firm) and drain
3) In a large skillet, saute the spinach (it will significantly reduce in volume)
3) In a large bowl, use a fork to press/mix the tofu and cream cheese together
4) Into the tofu mix, add all seasonings and the spinach. Use a fork to mix well
5) Put the tofu mix into a piping bag (or large Ziplock and cut the bottom corner off
6) In a large casserole dish, begin using the piping bag to fill the shells one by one. Fill all shells (or until you run out of mix)
7) If using mozzarella cheese, top the shells with the cheese
8) Pour the jar of pasta sauce evenly over the shells
9) Add about 1/2 cup of water to the pasta sauce jar and swirl to get all the sauce and then pour over the shells (especially any edges that do not have any sauce on them)
10) Bake for approximately 15-20 minutes until the shells are heated through and any cheese used has melted.
Enjoy!
Willowbrook Farms Animal Sanctuary 