I think I just found my new favorite recipe. Bring on fall. It’s full of rich flavors that comfort the soul and delight the tastebuds, the best part, KIDS LIKE IT, but what’s not to like? 

I’ll let you be the judge. 

Spinach Stuffed Shells (Vegan Style)

2013-08-18 04:52:36

Serves 10

Large shells stuffed with spinich

Write a review

Save Recipe

Print

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Ingredients

1. 3 tablespoons olive oil
2. 2 teaspoons salt
3. 2 teaspoons oregano
4. 2 jars of your favorite marinara sauce
5. 2 jars of marinated artichokes, chopped (optional)
6. 2 packages (32) ounces extra firm tofu
7. 2 cloves garlic
8. 2 tablespoons nutritional yeast
9. 2 large bag of frozen spinach, defrosted
10. 2 boxes jumbo shells

To Serve Right Away

1. Drain the tofu and pat dry with paper towels.
2. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
3. Add the defrosted spinach & artichokes to the blended tofu mixture.
4. Cook shells in boiling salted water until el dente. Drain
5. Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
6. Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes. Serve!

To Freeze

1. Place a thin layer of sauce in each pan. Fill each shell with 2-3 tablespoons filling. Place shells, filled side down, in pan, allowing 3 to 4 shells per serving. (Small loaf pan, 3 shells; 8-inch small casserole pan, 6-7 shells; 8 by 8 pan, 18-19 shells; 9 x 13 pan, entire recipe). Cover with remaining sauce.
2. Cover each pan with foil and then wrap in plastic wrap or place in plastic bag and seal.
3. To avoid confusion about what you have stored and to know what to do with it later, it is important that you label your container so the instructions are handy when you are ready to cook your meal. Cut out and/or copy the label and tape to outside of outer wrap. Lay pans flat in freezer. Remove plastic wrap before baking. Bake according to label directions.

By Heather Riggelman

Adapted from Recipes.com & Yummly

Adapted from Recipes.com & Yummly

Heather Riggleman http://heatherriggleman.com/