I recently found Kind Lifer Sammi McLean's blog, www.veganpandamonium.blogspot.com. She has some recipes on there that look great! Here is her version of Stuffed Pasta Shells. Yum, I can't wait to try this when I get home... I miss home!! On her blog, Sammi wrote, "I have had this recipe in my head for quite a while now and decided to try it out this weekend with my boyfriend. The tofu filling resembles ricotta cheese pretty amazingly! I highly recommend trying this out. Was great with some asparagus and garlic bread." Sammi says it makes for really great leftovers! Sounds yummy!
Ingredients
- 1 package of shell pasta
- 1 jar of tomato sauce
- 1 package of extra firm tofu
- 1 desired amount of nutritional yeast
- 1 bunch of fresh basil, chopped
- 1 pinch of garlic powder
- 1 desired amount of salt and pepper
- 1 squirt of lemon juice
Directions
- Preheat your oven to 350 degrees.
- Boil the shell pasta - you can make the filling in a food processor, or you can use your hand
s.
- If you are making it by hand, mash up the tofu until it resembles a firm ricotta cheese texture.

- Add desired amount of nutritional yeast, basil, garlic powder, salt, pepper and lemon juice.
- In a casserole dish, spread out some tomato sauce.
- Fill the shells with a couple spoon-fulls of the tofu filling.
- Top with the remaining tomato sauce, and bake for 15-20 minutes.
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cook time20 min.
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prep time60 min.
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yields4 serv.
Diet Categories:
- Vegan
Ingredient Restrictions:
- Fat Free
- Peanut Free
- Soy Free
- Sugar Free
- Tree Nut Free
9 comments
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OMG! This was the best vegan recipe I have made so far!!! It has been requested by my husband to keep it on as a regular! Easy and delish! Thanks so much for sharing this wonderful recipe Alicia!!! -
I am going to make this one this week, but I plan to make my own sauce and bulk it up with mushrooms. I'll also add spinach to the filling to green it up and add some more nutrients. Excited about the faux-ricotta though. I think even my husband will eat it!
Oh, and back when I was making a different kind of stuffed shell ;-) I always had leftover unstuffed pasta. I liked to keep a little sauce aside and then tear up the shells and mix it together. I called it pasta rags and it was a great day-after lunch.
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I made this a few weeks ago and I had the same problem, leftover shells! Recipe was really good though! I used just a little over 1/3 cup nut. yeast. I think I will experiment next time, and add some spinach.
Whenever I make a baked pasta dish, I never pre-cook the pasta. Instead, I put the pasta in the baking dish uncooked and add lots of extra sauce. As long as the shells are completely covered in sauce and the dish is cooked longer, there is no need to pre-cook them! I always made my lasagna's this way too.
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Hi Jacky,
What Diane said :)
I don't usually put yeast with tofu unless a recipe calls for the cheesy flavour of the nut. yeast.
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Hi Jackie!
In this particular dish the nutritional yeast is used to give the recipe a cheesy flavor.
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Hi, I'm new to this and I'm trying to start eating healthy. I was wondering why you put yeast with the tofu? Do you always put yeast with tofu?
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I made these the other day and they turned out great! So yummy!
Diane L - I used about 1/3 cup nut. yeast, next time I will add more, prob. about 1/2 cup should do it :) -
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