Vegan Stuffed Shells
Total Time
Prep: 30 min. Bake: 35 min.
Yield
12 servings
The secret to creamy vegan stuffed shells? Crumbled tofu!
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 package (12.3 ounces) silken extra-firm tofu
- 3 tablespoons lemon juice
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 3 tablespoons minced fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 jar (24 ounces) meatless pasta sauce
Directions
- Preheat oven to 375°. Cook pasta shells according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add garlic; cook 1 minute longer.
- In a large bowl, mash tofu with lemon juice. Stir in spinach, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
- Spread 1 cup pasta sauce in a greased 13-in. x 9-in. baking dish. Arrange shells over sauce; top with remaining sauce. Cover and bake for 30 minutes. Uncover; bake until bubbly, 5-10 minutes longer. If desired, top with additional fresh basil.
Nutrition Facts
3 stuffed shells: 169 calories, 2g fat (0 saturated fat), 0 cholesterol, 386mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
Low-fat and dairy-free, these jumbo pasta shells are stuffed with vegetables like mushrooms, spinach and onions and packed with protein-rich tofu. It's a great-tasting dish that everyone will enjoy. —Kimberly Hammond, Kingwood, Texas
Recipe Creator
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