Ingredients Jump to Instructions ↓

  1. 1 8oz box gluten free jumbo shells

  2. 2 1/2 cups favorite pasta sauce

  3. 1 cup frozen spinach (thawed)

  4. 3/4 cups mushrooms (diced)

  5. 1/2 medium sized onion (finely diced)

  6. 2 cloves fresh garlic (pressed or minced)

  7. 1 pound firm/extra-firm tofu (pressed)

  8. 2 1/2 teaspoons lemon juice

  9. 3 teaspoons SB cooking oil

  10. 1/4 teaspoon salt

  11. 1 teaspoon italian spices

  12. 1/4 cup nutritional yeast fresh black pepper to taste

Instructions Jump to Ingredients ↑

  1. Description: These stuffed shells are made with non-dairy tofu ricotta, but no one will know the difference! I use gluten free jumbo shells but the wheat flour kind would be just as delicious. STEP 1: Preheat oven to 350 degrees and bring a large pot of water to boil. STEP 2: Once water boils add the jumbo pasta shells and cook until al-dente. STEP 3: While the shells are cooking place the tofu in a large bowl and mash it with your hands until it is pretty crumbly. (1-2 minutes) STEP 4: Add the garlic, lemon juice, salt, pepper, and italian spices to the tofu and mash with fingers until it has the constancy of ricotta cheese. Have fun with this, when else do you get to play with your food this much? STEP 5: To the tofu mixture add the SB cooking oil and mix it around with your hands or a fork. Then add the nutritional yeast and stir until well combined. STEP 6: Add onion, mushrooms, and thawed spinach to the tofu ricotta and mix until well combined. STEP 7: By the time the filling is done, the shells should be cooked. Drain the shells and rinse with cold water so that they will not be too hot to handle. STEP 8: Fill the shells with the mixture and place into a 8x8" baking pan that has half the sauce coating the bottom. STEP 9: Once all the shells are filled and in the pan pour the remaining sauce on top. STEP 10: Cover with foil and bake for 25 minutes. remove foil and bake for an additional 5. Cool for 5-10 minutes before serving.


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