Description
Creamy pumpkin and tofu blend into a silky ricotta filling that nestles in al dente shells alongside wilted spinach and rich marinara, all topped with golden vegan mozzarella and fresh basil.
Ingredients
- 12 oz jumbo pasta shells
- 1 cup pumpkin puree
- 14 oz firm tofu
- 1/4 cup nutritional yeast
- 2 cloves garlic minced
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach chopped
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1/2 cup shredded vegan mozzarella cheese
- 1/4 cup fresh basil chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- In a pan heat olive oil over medium heat and sauté spinach until wilted; let cool slightly.
- In a food processor combine pumpkin puree, tofu, nutritional yeast, garlic, onion powder, salt, pepper, and sautéed spinach; blend until smooth.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the pumpkin tofu ricotta and arrange them in the dish.
- Pour remaining marinara sauce over the shells and sprinkle with vegan mozzarella cheese.
- Bake for 20 to 25 minutes until the sauce is bubbly and the cheese is melted.
- Remove from oven and let rest for 5 minutes.
- Garnish with chopped basil and serve warm.
Notes
- You can replace spinach with kale or Swiss chard if preferred.
- For extra creaminess add a splash of unsweetened almond milk to the ricotta mixture.
- Assemble the stuffed shells in advance and refrigerate until ready to bake.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.