Vegan Stuffed Shells
If you’ve been following this blog for awhile then you know that around here, pasta equals comfort food. As such, a large plate of soft stuffed shells filled with a generous amount of creamy cheesy goodness all doused in warm marinara is all the comfort I could ever need. I’ve also managed to sneak in a nice serving of green veggies in this dish too so what’ve you got to lose? That’s right, nada!
What You Need:
1 Box Pasta Shells
3/4-1 Cup Dairy Free Shredded Cheese, Mozzarella
2 Large or 3 Medium Zucchini
1 Block of Tofu, Soft
2 Tbsp Spicy Pesto
Sea Salt to Taste
1/2 Jar Favorite Marinara (Organic/Non-Dairy)
Parmesan Cheese for Topping, Finely Shredded
Let’s do this:
Drain Tofu and press firmly between pieces of paper towel to remove excess moisture. Set aside.
Slice each Zucchini in half longways and brush with Olive Oil. Place on a baking sheet and broil 10-15 minutes until tender and roasted. Switch oven to 350 degrees Fahrenheit.
While the Zucchini is broiling, bring a large pot of water to a boil and season the boiling water with a pinch of sea salt. Add pasta to boiling water a cook according to instructions.
While Zucchini are cooling slightly, blend Tofu in a blender or food processor (preferred). Blend until fine and slightly a paste. Dice Zucchini as fine as possible and add to the Tofu in the food processor. Blend until well combined. Transfer mixture to a bowl and continue to fold by hand. Fold in Mozzarella. Fold in Pesto.
Coat the bottom of a casserole dish with Marinara Sauce. Stuff shells one by one with the mixture and place into casserole dish. Dollop additional Marinara atop the shells. The shells should be submerged in sauce but not swimming.
Bake 20-25 minutes. Top with Parmesan. Serve right away.