Vegan Stuffed Shells Food

SPINACH AND 'RICOTTA' VEGAN STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F.
• Cook pasta shells according to package directions.
• Combine the cashew ricotta with the spinach, set aside.
• Pour the entire jar of pasta sauce into the bottom of a 9 x 13 inch baking dish, spreading evenly to all edges. Alternately, pour half the pasta sauce, fill with stuffed shells, and pour the other half over top.
• Scoop out rounded tablespoon of the spinach-ricotta and stuff each of the pasta shells, placing them in the baking dish. (I was able to get 3 rows of 6, your results will vary depending on your baking dish.)
• Place baking dish, covered, in the center of the oven for 15 minutes, sauce should be bubbly. Remove cover, reduce heat to 375 degrees F. and cook for 10 - 15 minutes more.
• with fresh chopped herbs of choice and a good dusting of almond parmesan.
• Serves 6 (3 shells per serving)
• Cooked, or leftover, stuffed pasta shells can be stored in the refrigerator, in an air-tight container, for up to 5 days.

SURE TO FOOL 'EM VEGAN STUFFED SHELLS

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic begins to brown, about 5 minutes. Add the chopped tomatoes, tomato sauce, bruschetta, and salt. Cook and stir for 5 minutes, then stir in the red wine and sugar. Simmer for 30 minutes.
• Preheat an oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray, then spread layer of the prepared tomato sauce on the bottom of the pan.
• Place the tofu, onion, spinach, and pesto into a blender. Cover, and puree until smooth. Pour the tofu mixture into a resealable plastic bag. Snip the corner off the bottom of the bag, and pipe the mixture into the pasta shells. Arrange the pasta shells in the prepared baking pan. Pour the remaining tomato sauce over the shells, then cover the pan with aluminum foil.
• Bake in the preheated oven until the pasta shells are tender, about 20 minutes. Remove the foil, and sprinkle the soy cheese on top. Return to the oven and continue baking until the the cheese has melted, about 10 minutes more.

VEGAN STUFFED SHELLS WITH SPINACH

Steps:

• Cook the pasta jumbo shells according to the instructions on the package. Set aside.
• Combine all ingredients for the vegan cauliflower ricotta in a blender. Blend until smooth.
• In a medium-sized pan, sauté the spinach. Transfer to a bowl and stir in the vegan ricotta. Season with salt and pepper.
• Put some tomato sauce in a baking dish, so the bottom is covered. Place the cooked shells in the baking dish and carefully spoon the ricotta spinach mixture into the cooked pasta shells.
• Add some more tomato sauce on top.
• Bake for 25 - 30 minutes at 350 °F. Sprinkle with fresh basil leaves and enjoy!

VEGAN STUFFED SHELLS WITH ROASTED EGGPLANT

Steps:

• FOR THE EGGPLANT: Sprinkle eggplant rounds with sea salt and place in a colander over the sink to let drain. After 10 minutes rinse lightly and then pat dry. Slice into quarters, place on a cookie sheet and toss in olive oil and sea salt. Broil for 5-10 minutes or until slightly browned and softened, tossing once or twice to ensure even roasting. Set aside.
• Next, bring a pot of water to a boil and add shells and a pinch of sea salt. Stir once and cook according to package instructions. Also, preheat oven to 375 degrees F (190 C).
• While the shells are cooking, add tofu to a food processor and pulse a couple times to break it up. Then add pesto, a healthy pinch of sea salt, dairy-free mozzarella shreds and mix until just combined. Taste a little and see if you need more salt or pesto. Then stir in roasted eggplant.
• Once the shells are done, drain and let cool slightly. Pour 1/2 cup red sauce in the bottom of a 10-inch cast iron or 8×8 pan (amounts as original recipe is written // adjust if altering batch size), then stuff shells with generous spoonfuls of filling.
• Arrange shells split side up in the pan and then top with remaining tomato sauce - they should be covered but not drowning. Bake for 35 minutes or until warm and bubbly. Serve immediately. These go great with Caesar salad, steamed broccoli and/or garlic bread.

VEGAN STUFFED RICOTTA SHELLS

Steps:

• First, make the ricotta cheese. You will need a day in advance for this or to start soaking the almonds in the early morning to make this for dinner the day of.
• Add 5 quarts (20 cups) water to a large pot and bring to a boil. Once boiling, add 1/2 tablespoon of salt and the pasta shells. Give it a stir and cook until almost aldente, about 9 minutes. You want the shells just slightly undercooked since they will finish cooking in the oven and don't want them mushy or falling apart.
• Drain and rinse the pasta with cold water and set aside for a minute.
• Preheat the oven to 375°F (190°C) and get out a 9x13 baking dish.
• While the pasta is boiling, add the spinach to a large pan over medium-low heat with 2 tablespoons water. Cook, stirring constantly until it is just wilted-you don't want to overcook it, about 3-5 minutes. Add the cooked spinach to a strainer and let it cool a couple of minutes. Pick the spinach up with your hands and squeeze to strain the excess water, trying hard to get as much out as you can.
• Add the ricotta cheese to a large bowl with the spinach, Italian seasoning and 1/4 teaspoon salt. Stir to mix very well.
• To the baking dish, add 1 cup of the pizza sauce and spread it out across the bottom. Stuff all the shells with about 2 heaping tablespoons of the ricotta mixture carefully and place into the dish, giving a bit of space in between each one.
• Spoon the remaining 2 cups of sauce in between and around the edges of the shells and a drizzle of it over the center of the shells (see photo). This allows the beauty of the shells to still be seen but still soak up some of that yummy sauce.
• Place a piece of foil over the dish and bake for 30 minutes until piping hot and bubbly. You won't technically see the bubbling, but you will hear it. Remove and let sit for a few minutes before serving. Garnish with fresh basil.

STUFFED SHELLS

Steps:

• Preheat the oven to 425°F.
• Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
• In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
• In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
• Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.

VEGGIE STUFFED SHELLS (VEGAN)

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
• In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
• Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
• Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
• Uncover; bake 5-10 minutes longer or until bubbly.

VEGAN STUFFED SHELLS

Steps:

• preheat oven to 350 degrees.
• bring water to a boil, and cook shells al dente according to the package directions.
• drain and let cool.
• in food processor, crumble tofu and add salt and olive oil.
• blend to a smooth consistency (like ricotta.).
• sautee spinach in 2 T olive oil.
• add spinach to tofu mixture.
• coat bottom of 9x13 pan with tomato sauce.
• fill each jumbo shell with about 1.5 T of the "ricotta".
• place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
• cover with foil and bake for 15 minutes.
• uncover and bake for an additional 20 or until cheese is melty.