Vegan Stuffed Conchiglione (Pasta Shells)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups low salt crushed tomatoes½ tbsp lemon juiceZest from ½ lemon2 cloves minced garlic1 tsp onion powder1 tsp dried oregano1 tsp dried basilLeaves from 1 sprig fresh thyme1 tsp paprika½ tsp black pepper¼ tsp sea salt300 grams low-fat firm silken tofu (such as Mori-Nu)1 tsp lemon juice2 tbsp nutritional yeast1 tbsp dried basil½ tsp onion powder½ tsp dried oregano½ tsp sea salt¼ tsp freshly ground black pepper4 garlic cloves, minced1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry16 jumbo pasta shells, cooked halfway and drained
Preheat oven to 350°F.
In a bowl, combine crushed tomatoes, lemon juice, lemon zest, garlic, onion powder, oregano, basil, thyme, paprika, black pepper and sea salt.
Spread half the sauce in the bottom of a 13 x 9-inch casserole dish.
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.
Spoon even amounts of filling (about 1 ½ - 2 tbsp) filling into each pasta shell.
Arrange shells in the casserole dish and pour the remaining tomato sauce over top.
Cover and bake 30 minutes.
Uncover and bake a further 10 minutes.
Let stand 5 minutes before serving.
Serving Size: Makes 16 shells, 4 shells per person
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, combine crushed tomatoes, lemon juice, lemon zest, garlic, onion powder, oregano, basil, thyme, paprika, black pepper and sea salt.
Spread half the sauce in the bottom of a 13 x 9-inch casserole dish.
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.
Spoon even amounts of filling (about 1 ½ - 2 tbsp) filling into each pasta shell.
Arrange shells in the casserole dish and pour the remaining tomato sauce over top.
Cover and bake 30 minutes.
Uncover and bake a further 10 minutes.
Let stand 5 minutes before serving.
Serving Size: Makes 16 shells, 4 shells per person
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 452.8
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 563.1 mg
- Total Carbs: 87.3 g
- Dietary Fiber: 10.0 g
- Protein: 23.3 g
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