Vegan Stuffed Conchiglione (Pasta Shells) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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One of my favourites from childhood, veganized! If you can find jumbo shells made from whole wheat even better Ingredients:
2 cups low-sodium crushed tomatoes |
1/2 tablespoon lemon juice |
zest from 1/2 lemon |
2 minced garlic cloves |
1 teaspoon onion powder |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 sprig fresh thyme |
1 teaspoon paprika |
1/2 teaspoon black pepper |
1/4 teaspoon sea salt |
300 g low-fat firm silken tofu (such as mori-nu) |
1 teaspoon lemon juice |
2 tablespoons nutritional yeast |
1 tablespoon dried basil |
1/2 teaspoon onion powder |
1/2 teaspoon dried oregano |
1/2 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
4 garlic cloves, minced |
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
16 jumbo pasta shells, cooked halfway and drained |
Directions:
1. Preheat oven to 350°F.
2. In a bowl, combine crushed tomatoes, lemon juice, lemon zest, garlic, onion powder, oregano, basil, thyme, paprika, black pepper and sea salt.
3. Spread half the sauce in the bottom of a 13 x 9-inch casserole dish.
4. In a bowl, mash the tofu, lemon juice, nutritional yeast, basil, onion powder, oregano, salt, pepper and garlic until the consistency of ricotta or cottage cheese. Fold in the spinach until well combined.
5. Spoon even amounts of filling (about 1 1/2 - 2 tbsp) filling into each pasta shell.
6. Arrange shells in the casserole dish and pour the remaining tomato sauce over top.
7. Cover and bake 30 minutes.
8. Uncover and bake a further 10 minutes.
9. Let stand 5 minutes before serving.
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