Posted by The Veggie Gal on Apr - 9 - 2010 under Dinner, Low Fat, Pasta
Ingredients

  • 1/2 box of large pasta shells
  • 1 jar of your favorite spaghetti sauce
  • 1/2 onion, chopped
  • 3-4 cloves of garlic, minced
  • 2 cups fresh spinach
  • 1 tub extra firm tofu
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • Pepper to taste
  • 1 zucchini, shredded
  • 1 carrot, shredded

  • Cuisine: Cooking time: 45-55 mins Serving: 4-6 people

    These shells are full of a rich and creamy sauce made from tofu, vegetables and spices pureed into thick cream sauce.  You could just mash the mixture together with a fork to give it more texture if desired.  These are definitely kid friendly and my kids eat them up and ask for seconds.  The carrots and zucchini make a nice garnish for them but you could add some ground cashews for a cheesy flavor.

    Did You Know!?

    Italian Style~Stuffed Pasta Shells
    serves 4-6 people (makes approximately 16 shells)

    1/2 box of large pasta shells
    1 jar of your favorite spaghetti sauce (or your homemade sauce)
    1/2 onion, chopped
    3-4 cloves of garlic, minced
    2 cups fresh spinach
    1 tub extra firm tofu, drained and lightly pressed to remove excess liquid
    1/4 cup nutritional yeast
    1 teaspoon dried parsley
    1 1/2 teaspoons dried basil
    1 teaspoon dried oregano
    1 teaspoon salt
    3/4 teaspoon garlic powder
    Pepper to taste
    1 zucchini, shredded
    1 carrot, shredded

    Preheat your over to 350 °.  Cook the noodles according to the package directions.

    While the noodles are cooking chop your onion and garlic and cook in a small amount of water until soft, adding the spinach the last 5 minutes to soften.  Drain the remaining water off of the vegetables and pour into a food processor or blender.  Drain the tofu and add to the vegetables, add the remaining spices and blend until smooth.

    Shred the zucchini and carrot.  Mix 3/4 of the mixture into the tofu mixture to give it some texture and set the remainder aside.

    When the noodles are done drain them and put back into the pan with cold water.  Pour 3/4 of the jar of sauce into the bottom of a medium baking pan.  Remove a shell from the pan and drain off the excess water, stuff with the blended tofu mixture until full.  Place into the pan and continue until all the tofu mixture is gone (approx 16 shells).  Cover the pan with tinfoil and cook for 30 minutes.

    Remove foil and garnish each shell with the remaining shredded carrots and zucchini.  Enjoy!

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    9 Responses so far.

    1. Allyson says:

      Yummmm… those look so super good! I love the garnish too. 😀

    2. […] The Veggie Gal » Blog Archive » Italian Style~Stuffed Pasta Shells […]

    3. Lex says:

      That looks fantastic! I’ve got a jar of fat free whole foods pasta sauce sitting here with no plans until now!

    4. forex robot says:

      My cousin recommended this blog and she was totally right keep up the fantastic work!

    5. It looks wonderful! Thanks for sharing this recipe, I’d love to make this soon :)

    6. Now, I am craving for this dish! and also for pasta! I want now!

    7. Jeddy says:

      I made these for dinner tonight. My husband and I are new to vegan cooking and this is one of the first dinners I’ve made. These were quick, easy and delicious. We were both pleasantly surprised. I’m glad I have some leftovers for later this week. Thank you!

    8. Jeddy,

      I KNOW how intimidating being new to vegan cooking can be but once you dig in it is fun to see how many new things you can eat. I’m happy the stuffed shells worked out well for you and hopefully you will come back and find more things you like. Good luck and if you ever have questions please feel free to ask.

      Kim

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