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stuffed pasta shells
Posted by Alicia Silverstone on Mar 12, 2010

I recently found Kind Lifer Sammi McLean’s blog, www.veganpandamonium.blogspot.com.  She has some recipes on there that look great!  Here is her version of Stuffed Pasta Shells. Yum, I can’t wait to try this when I get home… I miss home!!



On her blog, Sammi wrote, “I have had this recipe in my head for quite a while now and decided to try it out this weekend with my boyfriend.  The tofu filling resembles ricotta cheese pretty amazingly!  I highly recommend trying this out.  Was great with some asparagus and garlic bread.”



INGREDIENTS
1 package of shell pasta

1 jar of tomato sauce
1 package of extra firm tofu
Nutritional yeast

Fresh basil, chopped

Garlic powder
Salt and pepper
Lemon juice

STEPS
Preheat your oven to 350 degrees.
Boil the shell pasta.

*You can make the filling in a food processor, or you can use your hand
s.
If you are making it by hand, mash up the tofu until it resembles a firm ricotta cheese texture.

Add desired amount of nutritional yeast, basil, garlic powder, salt, pepper and lemon juice.
In a casserole dish, spread out some tomato sauce.
Fill the shells with a couple spoon-fulls of the tofu filling.
Top with the remaining tomato sauce, and bake for 15-20 minutes.

Sammi says it makes for really great leftovers! Sounds yummy!

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  • Anna
  • Mar 17, 2010
  • 79
I just made this (currently chewing as I type) and it is sooo delicious! I couldn't find nutritional yeast so I used soy mozzerella instead. In the sauce, I added some meatless ground beef. After baking for 20 minutes, I sprinkled more soy mozzerella on top and popped it in for another 5 minutes. DELICIOUS!
My whole family enjoyed this recipe. I piped the tofu mixture into manicotti shells. I also grated some vegan mozzerella cheese into the mixture before piping into the shells. Even my picky little ten year old boy went back for seconds. A delicious meal!
Thank you for this... I tried this, but Gluten-Free style and it was fabulous! 
Thank you for this... I tried this, but Gluten-Free style and it was fabulous! 
Just made this for dinner tonight, along with Alicia's Caesar Salad recipe and it was awesome. I am "flirting" with Vegan. My husband and kids loved it so much, there were no leftovers. This was the first time my family has ever had tofu. My husband didn't believe it was made with tofu until I showed him the box. 
Thanks for sharing this recipe. It's definitely a keeper!
I love it!!! I made it! Inspired by that picture! XO! L
_ http://tiny.cc/9HUkJ 

 
Christine - I had a hard time finding it too.  Just go to any health food store and ask the salesperson where to go.  At my health food store, it was in a place I never would have looked without asking. 

I made this dish this week and ate from it all week!  It was so delicious!  Being a former cheese addict, the tofu really was a nice substitute for ricotta cheese.  I will definitely make it again!

These were DELICIOUS! I made them for my parents tonight and my non-vegan dad loved them!

As someone else mentioned, I also had quite a few leftover shells, which wasn't a huge deal, because I had a lot of torn ones anyway. I also used 1/2 C Nutritional Yeast and that seemed to be just right.

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