Vegan Stuffed Shells

Name: Vegan Stuffed Shells
Cook time: 25 min
Total time: 25 min
Ingredients: 8 oz uncooked jumbo shells; 21 oz firm tofu ((Soy Free Version here)); 1 1/2 tsp salt; 3/4 tsp garlic powder, (optional); 1/2 cup nutritional yeast (or vegan parmesan); 26 oz pasta sauce - (jar or homemade, plus more for serving); 1 cup cheese style shreds, (optional)

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Cook Time: 25 minutes

Total: 25 minutes

Servings: 5

pasta tofu tomato

Ingredients

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8 oz uncooked jumbo shells21 oz firm tofu ((Soy Free Version here))1 1/2 tsp salt3/4 tsp garlic powder, (optional)1/2 cup nutritional yeast (or vegan parmesan)26 oz pasta sauce - (jar or homemade, plus more for serving)1 cup cheese style shreds, (optional)

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Instructions

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Cook shells according to package directions until just al dente. Drain but do not rinse. Meanwhile, mash together all remaining ingredients except sauce and optional cheese. Preheat oven to 350 F. Spread 1/3 of the pasta sauce in the bottom of a 9x13 pan. Stuff shells with filling, then place on top of the sauce in the pan. Cover with remaining sauce (and cheese, if using). Bake on the center rack 25 minutes. I like to heat extra pasta sauce to spread over top just before serving. Cover leftovers and refrigerate up to 4 days, or they can also be frozen.View Nutrition Facts