Oh, hello there. Remember me?
Long time no see! Turns out that while I love to cook (I swear!)… I haven’t been so great at keeping you guys updated on what I’m making. I have a tendency to get hung up on writing the “perfect” post or having the “perfect” photos, and if I don’t feel like I have those things, I just don’t post.
Well, no more! I’m going to make a real effort to start sharing more often without worrying about being perfect. One of the main reasons that I wanted to start this blog was to document my efforts to simplify my life and my diet. I know so many people who think that cooking is a chore to be avoided, and I wanted to help spread the idea that it can actually be a joy. Cooking and sharing meals is one of my favorite things to do, and I want to prove that it doesn’t have to be complicated or stressful.
Enter today’s recipe: Stuffed Shells with Tofu Ricotta. This is one of those crowd-pleasers that looks impressive but is actually incredibly simple and quick to throw together. I highly recommend doubling up on the recipe and freezing half. It’s barely any extra work while you’ve already got all the ingredients together, and you’ll have a satisfying meal ready to go on another night when you really don’t have any time or energy to cook. It’s cheaper and healthier than take out, and I think it tastes better, too!
Vegan Stuffed Shells with Tofu Ricotta
For the Tofu Ricotta:
– 1 15-oz package firm or extra-firm tofu
– juice of 1 lemon
– 2 tsp onion powder
– 1 tsp garlic powder
– 1 tbsp extra-virgin olive oil (optional)
– 1 tsp salt
– 0.25 ground black pepper
– 2 tbsp nutritional yeast
– 9-oz package frozen spinach
– 1-lb. package lasagna noodles or large shell pasta
– 24-oz jar pasta sauce (or homemade)
Thaw spinach and heat in microwave or pan on stove until heated through. Drain excess water but wringing the spinach out with cheesecloth, or pressing in the fine-mesh sieve. Set aside to cool slightly.
Meanwhile, drain the tofu (no need to press) and crumble into a large bowl. Add the remaining ingredients and mix well with your hands, mashing the tofu into a ricotta-like texture. Add the spinach and mix to combine.
Bring a large pot of water to a boil over high heat. Add your pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
Preheat your oven to 350°F. Add 3-4 tbsp of the pasta sauce to the bottom of a 9″ x 13″ glass baking dish.
If using lasagna sheets, spread a couple of tablespoons of the spinach and tofu ricotta filling down the pasta, and gently roll up. If using the shells, carefully stuff each shell with a couple tablespoons of filling. Place the filled pasta in a single layer in the baking dish and cover with the remaining sauce.
Bake for 15-20 minutes until the sauce is hot and bubbly.
This is a great recipe to double and freeze for later! Just prep the dish up to the point of baking, wrap in an airtight container, and freeze. When you’re ready to eat it, thaw overnight in the fridge and bake as directed. If baking from frozen, allow 45 minute to an hour for baking, or until heated through and bubbly.