Ingredients
- 12 jumbo pasta shells, dried
- 1 batch of vegan ricotta
- 2 tbsp fresh parsley, chopped
- 1/8 tsp ground black pepper
- 1 and 1/2 cups marinara sauce (375 ml)
Instructions
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- Preheat the oven to 375ºF or 190ºC.
- Add the vegan ricotta, parsley, and pepper to a large mixing bowl and stir until well combined.
- Spread 1 cup of the marinara sauce (250 ml) onto the bottom of an 8×8 inch (20×20 cm) baking dish.
- Spoon the vegan ricotta mixture into the shells and put them in the baking dish.
- Top with the remaining marinara sauce (1/2 cup or 125 ml) and bake for 30 minutes or until the sauce is bubbling.
- Serve your vegan stuffed shells immediately with some vegan Parmesan cheese on top (optional).
- Keep the leftovers in a sealed container in the fridge for 4-5 days.
Notes
- If you can’t find the jumbo pasta shells, feel free to use cannelloni or manicotti tubes or any other type of pasta you can stuff. You could also slice some eggplant with a mandoline slicer (or a knife), cook the slices in a skillet (or even bake them), and use them as if they were cannelloni tubes.
- Store-bought vegan ricotta is also a good choice, but I prefer to make it at home, as it’s healthier, super easy to make, more affordable, and extremely delicious. In addition, it only requires 4 easy-to-get ingredients (tofu, lemon juice, nutritional yeast, and salt, that’s all!) and it’s ready in less than 5 minutes.
- Although fresh parsley works great in this recipe, feel free to use any other fresh or dried herb you have on hand. You could also omit this ingredient if you want to make the recipe simpler.
- Marinara sauce works really well in this recipe, but any other type of tomato sauce will work.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 232
- Sugar: 10.2 g
- Sodium: 998 mg
- Fat: 6.2 g
- Saturated Fat: 1.3 g
- Carbohydrates: 33.4 g
- Fiber: 4.8 g
- Protein: 12.4 g