These Vegan Spinach Stuffed Shells are easy and delicious! Quick to make and healthy for you, this recipe is the perfect weeknight meal. The whole family will enjoy this vegan version of the classic!
Preheat the oven to 375 degrees. Bring a large pot of salted water to boil and boil the pasta noodles according to package directions.
Add the tofu, lemon, nutritional yeast, onion powder, garlic powder, and salt to a food processor. Pulse until everything is combined and the texture resembles ricotta cheese.
Fold in the frozen chopped spinach.
Once the pasta is done boiling, drain and rinse under cool water.
Spread ½ cup marinara sauce in the bottom of a casserole dish.
After rinsing the pasta, using a spoon, spoon the ricotta filling into the shells.
Add the filled pasta shells to the casserole dish and top with the remaining marinara sauce.
Bake in the oven for 20 minutes or until warmed through.
Notes
Using jarred marinara sauce is the best hack to make this an easy and quick dinner. Feel free to make your marinara sauce but going the jarred route will make this a quick and easy meal!
Make sure to rinse your shells under cold water before filling them. You don't want to burn your hands!
If you don't have a food processor, you can make this tofu ricotta in a blender. Just make sure to not blend it to the point of it becoming liquid.