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Spinach and Artichoke Pasta Shells
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Servings: 6 people
Ingredients
For the shells
  • 20 pasta shells, gluten free if required
  • 1 recipe of tofu ricotta, recipe below
  • 1 can artichoke hearts, chopped
  • 1 cup vegan mozzarella
  • 1/3 cup nutritional yeast
  • 4 cups fresh spinach, chopped
  • 1/2 cup onion, diced
  • 1/3 cup fresh basil
  • 1 jar prepared tomato sauce
  • salt and pepper, to taste
Tofu Ricotta
  • 1 package of silken extra firm tofu
  • 1 tbsp olive oil
  • 2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
Instructions

  1. Preheat oven to 375 degreed Fahrenheit. 

  2. Prepare the shells: Cook the pasta shells according to the directions on the package. Make sure you do not overcook them. They'll cook more in the oven.

  3. Prepare the tofu ricotta: Crumble the tofu with your hands or a fork and then mix in the remaining ingredients.

  4. Prepare the spinach: Take your chopped spinach and wilt it a bit in the microwave, in 20 second intervals. Take a paper towel and remove all the moisture that you can.  

  5. Prepare the filling: Combine the tofu ricotta, spinach, artichokes, 2/3 cups of mozzarella (keeping the rest for later), nutritional yeast, onion, and basil until well combined. Taste the filling and add salt and pepper as needed. 

  6. Pour 2/3 of the jar of tomato sauce into a 9 x 13 inch pan.

  7. Begin stuffing the cooked shells, making sure to stuff the shells as full as you can. Place the stuffed shells into the tomato sauce.

  8. When all your shells are stuffed, top them with the remaining tomato sauce and then with the remaining vegan mozzarella.

  9. Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes.