5.0
(2)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 375 degrees Fahrenheit.
Step 2
Bring water to boil in a large pot. Add the pasta and cook according to package directions. When finished, drain through a colander, rinse under cold water, and set cooked pasta aside.
Step 3
Add the tofu, nutritional yeast, Italian seasoning, garlic powder, salt, and pepper to a food processor and blend until smooth. Transfer to a bowl and stir in the thawed spinach and red wine vinegar.
Step 4
In a 8"x11" baking dish, pour in 1/2 cup of the sauce and spread evenly in the pan. Arrange shells on top of the sauce. Stuff each shell with ~1 heaping tablespoon of cheese filling. Repeat until you've filled all the shells and run out of cheese filling.
Step 5
Sprinkle with the shredded vegan mozzarella if using.
Step 6
Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes. Serve!
Your folders
karissasvegankitchen.com
5.0
(4)
30 minutes
Your folders
plantbasedonabudget.com
5.0
(32)
40 minutes
Your folders
chocolatecoveredkatie.com
5.0
(6)
25 minutes
Your folders
thehiddenveggies.com
5.0
(4)
50 minutes
Your folders
thestingyvegan.com
4.5
(2)
30 minutes
Your folders
thissavoryvegan.com
30 minutes
Your folders
makingthymeforhealth.com
Your folders
betterfoodguru.com
40 minutes
Your folders
washingtonpost.com
3.7
(186)
30 minutes
Your folders
betterfoodguru.com
45 minutes
Your folders
foodnetwork.com
4.7
(82)
25 minutes
Your folders
cooking.nytimes.com
4.0
(455)
Your folders
preppykitchen.com
5.0
(5)
47 minutes
Your folders
dinneratthezoo.com
Your folders
loveandlemons.com
5.0
(23)
30 minutes
Your folders
juliasalbum.com
5.0
(1)
50 minutes
Your folders
recipesbyclare.com
4.3
(50)
35 minutes
Your folders
loveandlemons.com
25
Your folders
frommybowl.com
5.0
(8)
30 minutes