Great for a dinner party or plenty of portions to freeze for yourself!
This was also my contribution for the Vegan Potluck #6 (Hi new and newer friends!)
***THIS IS A DOUBLE PORTION FOR MANY PEOPLE!!! Please HALVE or QUARTER the recipe for “normal” people amount.***
- 1 bag of large pasta shells (about 60 shells)
- 2 jars pasta sauce, your choice of flavour
- 1 white onion, diced
- 100g/½C margarine
- 70g/ ½C plain flour
- 1 t yellow mustard
- 750ml/3¼ C soymilk
- 1 bay leaf
- 10g/ ¼C nutritional yeast
- pinch of fresh nutmeg, grated
- salt and pepper, to taste
Tofu ricotta filling:
- 1 bag spinach, roughly chopped
- 2 tubs extra firm tofu, drained and pressed
- 1 T parsley, dried
- 1 T basil, dried
- 1 T oregano, dried
- 1 T garlic powder
- 1 t lemon juice
- 10g/ ¼C nutritional yeast
salt and pepper, to taste
Cook pasta 2/3 of recommended cooking time (ie- bag says 15 min, cook for 10 min). It will be still firm, it will cook more in the oven.
- For the bechamel sauce:
- In a saucepan, lightly saute the onions with the butter.
- When soft, add the flour and stir until it becomes a paste.
- Whisk in milk, mustard, and bay leaf.
- Bring to low boil until it thickens.
- Remove from heat and remove bay leaf.
- Stir in salt and pepper, to taste
- Place plastic wrap on the top of the sauce to prevent a skin from forming.
For the tofu ricotta:
- Lightly wilt spinach, drain, and pat dry.
- In a bowl, combine the rest of the filling ingredients: tofu, herbs, nutritional yeast, and seasoning.
- Crumble together until completely mixed and no large chunks are left. Use your hands! Massage that tofu!
- Stir spinach in gently.
- Preheat oven to 350F/180C
*If you are doing the full recipe, you may need 2 average baking dishes OR a deep dish that will have 2 layers of shells.
- In your baking dish, lightly cover the bottom with a layer of bechamel sauce.
- Stuff your shells with the tofu ricotta; do not over stuff or you will run out of filling.
- Arrange shells on top of bechamel sauce.
- Pour more bechamel sauce on top of shells. You will have enough sauce for how much you are making, whether it is one small dish, or a large dish with 2 layers.
- Pour a layer of tomato sauce on top. Once again, this could be everything, or just enough for one layer.
- If necessary, start a new, second layer of shells, and repeat.
- Scrape any last bechamel sauce stuck to the pan and drizzle on top of the tomato sauce. It’s not necessary, but it looks nice!
- Bake 30 min.
Dear WordPress: Your bullet points are cramping my style! Why do my line breaks not show up? Why my photos all messy? Ha-rumph!
6 thoughts on “Stuffed Shells”
Oh! They just look perfect! I so have to try them!
I’m not surprised that these were snapped up so fast! They look awesome.
They certainly do look amazing. I’m so on the lookout for shell pasta, I’ve not seen it here yet but I shell (har har) not give in.
These are so on my list to deglutenize & desoyatize! Yummy.
I don’t know why I’ve never made stuffed shells. Yum!
Yum! Stuffed shells are the best! I recently switched from tofu ricotta to almond ricotta (for anyone interested in soy free) and they’re also amazing! I never use béchamel sauce. I’ll have to try it!