Ingredients
Scale
- 20 Jumbo pasta shells
- 1 tablespoon Olive oil
- 1 Small onion, diced
- 3 cloves Garlic, minced
- 10 oz Fresh spinach
- 14 oz Firm tofu, drained and crumbled
- 1/4 cup Nutritional yeast
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 cups Marinara sauce
- 1/4 cup Fresh basil, chopped (optional)
- 1/4 cup Vegan Parmesan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute. Add the fresh spinach and stir until it wilts, about 4-5 minutes.
- Combine the crumbled tofu, nutritional yeast, salt, black pepper, dried basil, and dried oregano in a mixing bowl.
- Add the sautéed spinach and onion mixture to the tofu mixture and stir until thoroughly combined.
- Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with the tofu-spinach filling and place them in the dish.
- Pour the remaining marinara sauce over the stuffed shells and cover with foil.
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until heated through and bubbling.
- Serve warm, garnished with chopped fresh basil and a sprinkle of vegan Parmesan cheese if desired.
Notes
Ensure pasta shells are fully cooked but still firm. You can use vegan ricotta instead of tofu for a creamier filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg