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)
Serves 10
Large shells stuffed with spinich
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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.
Adapted from Recipes.com & Yummly
Adapted from Recipes.com & Yummly
Heather Riggleman https://heatherriggleman.com/

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