Large pasta shells stuffed with a creamy vegan ricotta cheese, and topped with mozzarella cheese, crushed red pepper, cherry tomatoes, and fresh basil. This recipe is a must for the weekend!
2 tsp oil, I used avocado oil
8 ounces of baby bella mushrooms, chopped
1 tsp salt
1 tsp pepper
½ tsp dried oregano
½ tsp dried thyme
24 oz homemade pasta sauce
8 oz jumbo pasta shells
14 ounce container firm or extra firm tofu, drained and patted dry
½ small lemon, seeded and juiced
¼ cup unsweetened dairy-free milk, I used soy
1 tsp dried thyme
1 tsp dried oregano
1 Tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 ½ cup fresh spinach
1 cup cherry tomatoes
1 cup dairy-free mozzarella cheese
1 tsp crushed red pepper
1 Tbsp fresh basil, chopped
Preheat the oven to 400°F (204°C).
Make the pasta sauce. Heat a medium pan on medium heat. Add the oil, mushrooms, and cook for 3-4 minutes. Combine the jarred pasta sauce, salt, pepper, oregano, and thyme. Mix until well combined and set sauce aside.
Bring a large pot of water to boil. Add the pasta and cook according to the back of the package. Drain water, and set aside. In a high powered blender or food processor combine all the tofu ricotta ingredients.
Pulse until the mixture becomes smooth and creamy, similar to a ricotta cheese texture.
Coat the 9 x 13 inch baking dish with the pasta sauce.
Assemble pasta shells by piping each shell with the tofu ricotta mixture, around 1-2 tablespoons. Place the stuffed shells facing up in the baking dish.
Sprinkle shells with vegan mozzarella cheese and cherry tomatoes. Bake for 15-20 minutes or until hot and bubbly. Top with crushed red pepper and fresh basil.
I’m Marissa, the recipe creator and food photographer for It’s All Good Vegan. I love to spend my days in the kitchen creating simple and healthy recipes. My mission is to educate others how eating plants can help you live a healthy, balanced life.
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