Vegan Stuffed Shells

Posted on December 10, 2010

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The past few days I have been busy shopping and preparing for the Veg-curious Dinner.  One of the menu items I am preparing is Vegan Stuffed Shells using the Basil Tofu Ricotta recipe from Vegan with a Vengeance.  You can find a similar recipe over at (Never Home)maker.  This dish is always popular for the adults, and I am betting the kids in attendance will get a kick out of the novelty of the over-sized shells just like mine do.

Stuffed Shells we had for dinner one night recently:

Vegan Stuffed Shells:

Basil Tofu Ricotta (from Vegan With a Vengeance or similar recipe HERE)

1 Box Jumbo Pasta Shells

1 Jar Spaghetti Sauce

Prepare ricotta.  Ricotta can be made ahead of time and refrigerated.  Cook pasta in boiling water for 6 minutes.  You want it more al dente than mushy, or else they will tear apart.  Once shells are cool enough to touch, stuff with 1 1/2 tablespoons each of ricotta.  Place stuffed shells in lightly greased glass 9×13 baking dish.  Pour spaghetti sauce on top, and bake at 350° for 10 minutes or until warm.

Posted in: Dinner, Vegan Recipes