Swiss Chard & Tofu Stuffed Shells (Dairy Free)

Name: Swiss Chard & Tofu Stuffed Shells (Dairy Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 Jumbo Pasta Shells, Cooked According To The Package Directions; 4 Tablespoons Olive Oil, Divided; 1/4 cups Onion, Chopped; 2 cloves Garlic, Minced; 4 leaves Swiss Chard, Blanched And Torn, Stems Cut Into Pieces; 16 ounces, fluid Firm Tofu, Drained And Dried; 1 teaspoon Salt; 1 teaspoon Ground Black Pepper; 1/4 teaspoons Dried Oregano; 1/4 teaspoons Red Pepper Flakes; 1/4 cups Pine Nuts, Toasted; 1 cup Pasta Sauce, More Or Less To Taste; ⅛ cups Seasoned Breadcrumbs

Servings: persons

20 Jumbo Pasta Shells, Cooked According To The Package Directions
4 Tablespoons Olive Oil, Divided
1/4 cups Onion, Chopped
2 cloves Garlic, Minced
4 leaves Swiss Chard, Blanched And Torn, Stems Cut Into Pieces
16 ounces, fluid Firm Tofu, Drained And Dried
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1/4 teaspoons Dried Oregano
1/4 teaspoons Red Pepper Flakes
1/4 cups Pine Nuts, Toasted
1 cup Pasta Sauce, More Or Less To Taste
⅛ cups Seasoned Breadcrumbs

1
Preheat your oven to 350 degrees F. Cook the pasta shells according to package directions, then drain them and place on a baking sheet or dish so they dont touch each other.
2
While the pasta shells cook, heat 1 tablespoon of olive oil in a saute pan over medium-high heat.
3
When the oil is hot, add the onions and cook until they become translucent.
4
Add the garlic, and turn off the heat.
5
Blanche the Swiss chard in boiling water, just for a few minutes or until the leaves turn bright green.
6
Drain, and submerge in cold water.
7
Drain again, and squeeze out any remaining moisture.
8
Add the tofu to a food processor along with 3 tablespoons olive oil, Swiss chard, onions and garlic.
9
Blend until smooth.
10
Place the tofu mixture in a large bowl and season with the salt, black pepper, oregano, and red pepper flakes.
11
Mix to combine.
12
Add the pine nuts and mix again.
13
Spoon about 2 tablespoons of pasta sauce across the bottom of a small baking dish.
14
Spoon the tofu mixture into each of the shells until they are full.
15
Place the filled shells in the baking dish so they fit snug against each other.
16
Spoon the tomato sauce over the shells and cover the baking dish with aluminum foil.
17
Bake for 25 minutes.
18
Remove the aluminum foil and sprinkle the tops of the shells with the seasoned breadcrumbs and a few pine nuts.
19
Bake, uncovered, for an additional 10 minutes or until the breadcrumbs turn golden.

2332

kcal

Calories

Fat

421

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 20 Jumbo Pasta Shells, Cooked According To The Package Directions, 4 Tablespoons Olive Oil, Divided, 1/4 cups Onion, Chopped, 2 cloves Garlic, Minced, and more.

Yes, Swiss Chard & Tofu Stuffed Shells (Dairy Free) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!