Vegan Stuffed Conchiglione (Pasta Shells) Recipe

Name: Vegan Stuffed Conchiglione (Pasta Shells)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium crushed tomatoes; 1/2 tablespoon lemon juice; zest from 1/2 lemon; 2 minced garlic cloves; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 sprig fresh thyme; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1/4 teaspoon sea salt; 300 g low-fat firm silken tofu (such as Mori-Nu); 1 teaspoon lemon juice; 2 tablespoons nutritional yeast; 1 tablespoon dried basil; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; 1/2 teaspoon sea salt; 1/4 teaspoon fresh ground black pepper; 4 garlic cloves, minced; 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 16 jumbo pasta shells, cooked halfway and drained

Servings: persons

2 cups low-sodium crushed tomatoes
1/2 tablespoon lemon juice
zest from 1/2 lemon
2 minced garlic cloves
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 sprig fresh thyme
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon sea salt
300 g low-fat firm silken tofu (such as Mori-Nu)
1 teaspoon lemon juice
2 tablespoons nutritional yeast
1 tablespoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
16 jumbo pasta shells, cooked halfway and drained

1
Preheat oven to 350u00b0F.
2
In a bowl, combine crushed tomatoes, lemon juice, lemon zest, garlic, onion powder, oregano, basil, thyme, paprika, black pepper and sea salt.
3
Spread half the sauce in the bottom of a 13 x 9-inch casserole dish.
4
In a bowl, mash the tofu, lemon juice, nutritional yeast, basil, onion powder, oregano, salt, pepper and garlic until the consistency of ricotta or cottage cheese. Fold in the spinach until well combined.
5
Spoon even amounts of filling (about 1 1/2 - 2 tbsp) filling into each pasta shell.
6
Arrange shells in the casserole dish and pour the remaining tomato sauce over top.
7
Cover and bake 30 minutes.
8
Uncover and bake a further 10 minutes.
9
Let stand 5 minutes before serving.

1748

kcal

Calories

Fat

354

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 2 cups low-sodium crushed tomatoes, 1/2 tablespoon lemon juice, zest from 1/2 lemon, 2 minced garlic cloves, and more.

Yes, Vegan Stuffed Conchiglione (Pasta Shells) falls under the Pasta & Noodles 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.

Vegan Stuffed Conchiglione (Pasta Shells)

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