Vegan Stuffed Conchiglione (Pasta Shells)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegan Stuffed Conchiglione (Pasta Shells) calories by ingredient
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Introduction

An old childhood favourite, veganized! If you can find whole grain stuffing shells even better - or use GF ones if you need! An old childhood favourite, veganized! If you can find whole grain stuffing shells even better - or use GF ones if you need!
Number of Servings: 4

Ingredients

    2 cups low salt crushed tomatoes
    tbsp lemon juice
    Zest from lemon
    2 cloves minced garlic
    1 tsp onion powder
    1 tsp dried oregano
    1 tsp dried basil
    Leaves from 1 sprig fresh thyme
    1 tsp paprika
    tsp black pepper
    tsp sea salt
    300 grams low-fat firm silken tofu (such as Mori-Nu)
    1 tsp lemon juice
    2 tbsp nutritional yeast
    1 tbsp dried basil
    tsp onion powder
    tsp dried oregano
    tsp sea salt
    tsp freshly ground black pepper
    4 garlic cloves, minced
    1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
    16 jumbo pasta shells, cooked halfway and drained

Directions

Preheat oven to 350F.
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 - 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.

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