Spinach and Mushroom Stuffed Shells with Tofu Ricotta
Author: Kelly Hutchinson
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
12 oz jumbo pasta shells (see note)
12 oz extra firm tofu (regular, light, or sprouted)
1 tsp lemon juice
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
½ tsp onion powder
2 tbsp. nutritional yeast (can use Parmesan if not making vegan)
1 c spinach, tightly packed
8 oz baby bella mushrooms
salt and pepper to taste
4 tbsp. water, divided
1 jar of your favorite marinara sauce
Optional: ½ c vegan mozzarella cheese, like Daiya (or regular cheese)
Instructions
Preheat oven to 400 degrees F and prepare a large casserole dish with non-stick spray.
Bring a pot of water to boil and cook the pasta according to package directions (there should be directions for pre-baked, otherwise remove approximately ¼ of the full cooking time). Once cooked, strain and lay out on a baking sheet to cool.
Meanwhile, drain the tofu package. Cover the tofu in paper towel and give a good squeeze to remove extra liquid.
In a food processor combine the tofu, lemon juice, seasonings, nutritional yeast, spinach, and mushrooms. Pulse until the tofu is crumbly and resembles ricotta, adding 1 or 2 tbsp. of water if the mixture looks very dry. (If you don't have a food processor: crumble tofu with your hands, finely chop spinach and mushrooms, and stir everything together).
Pour about ½ of the tomato sauce in the bottom of the casserole dish. Stir in 2 tbsp. of water. Stuff shells using a spoon and place, open side up, in the dish. Some of the shells will be broken, which is okay – you likely won't use all of the shells.
Top the shells with remaining sauce. Bake for 30 minutes. Cover with optional cheese and bake until melty.
Notes
If you prefer/need whole wheat or gluten-free noodles and can't find jumbo shells, use lasagna noodles. Spread tofu mixture onto cooked noodles and roll up, covering with sauce like you would shells.