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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 271.1
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 538.1 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 7.6 g
  • Protein: 38.0 g

View full nutritional breakdown of Vegan Stuffed Shells calories by ingredient
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Vegan Stuffed Shells

Submitted by: JO_JO_BA

Introduction

The original recipe for these was found at the wonderful blog More Than Burnt Toast (http://morethanburnttoast.blogspot.com/20
07/11/spinach-ricotta-stuffed-shells.h
tml), and was adapted to make it vegan and lower-fat so that I would be able to have it! This is a great baked pasta dish!
The original recipe for these was found at the wonderful blog More Than Burnt Toast (http://morethanburnttoast.blogspot.com/20
07/11/spinach-ricotta-stuffed-shells.h
tml), and was adapted to make it vegan and lower-fat so that I would be able to have it! This is a great baked pasta dish!

Number of Servings: 4

Ingredients

    2 cups crushed tomatoes
    ½ tbsp lemon juice
    1 tbsp garlic powder
    1 tsp onion powder
    1 tbsp dry oregano
    1 tsp dry basil
    1 tsp paprika
    12.3 oz low-fat silken tofu (1 Mori-Nu package)
    1 tsp lemon juice
    ¼ cup nutritional yeast
    1 tbsp dried basil
    ½ tsp onion powder
    ½ tsp dried oregano
    ¼ tsp salt
    ¼ tsp freshly ground black pepper
    4 garlic cloves, minced
    1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
    16 cooked jumbo pasta shells

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Directions

Preheat oven to 350F.
In a bowl, combine crushed tomatoes, lemon juice, garlic powder, onion powder, oregano, basil and paprika.
Spread a thin layer over the bottom of a 13 x 9-inch baking dish.
In a food processor, blend tofu, lemon juice, nutritional yeast, basil, onion powder, oregano, salt, pepper and garlic until mostly smooth. Pour into another bowl.
Stir in spinach until well combined.
Spoon about 1 1/2 tablespoons filling into each pasta shell.
Arrange stuffed shells in prepared dish; spread with remaining tomato sauce. Cover and bake at 350F for 30 minutes.
Let stand 5 minutes before serving.
Yields 4 4-shell servings

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe

  • Great recipe! I sliced up a third of a block of vegan gourmet mozzarella and mashed it in with the rest of the filling. I think this same recipe would adapt really well for lasagna. - 9/21/08

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