Vegan Stuffed Conchiglione (Pasta Shells)

May 10, 2023May 10, 20230 2
Vegan Stuffed Conchiglione (Pasta Shells) Recipe
in Vegan

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups low-sodium crushed tomatoes
1/2 tablespoon lemon juice
zest from 1/2 lemon
2 minced garlic cloves
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 sprig fresh thyme
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon sea salt
300 g low-fat firm silken tofu ( such as Mori-Nu )
1 teaspoon lemon juice
2 tablespoons nutritional yeast
1 tablespoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 garlic cloves , minced
1 package frozen chopped spinach , thawed , drained , and squeezed dry
16 jumbo pasta shells , cooked halfway and drained

Nutrision Information

Servings Per Recipe
4
Calories
290
Sugar
7g
Fat
3g
If you're looking for a tasty and satisfying vegan meal, this stuffed conchiglione recipe is a great option. The jumbo pasta shells are filled with a mixture of tofu, spinach, and herbs, and then baked in a delicious tomato sauce. The result is a dish that is hearty, flavorful, and full of plant-based nutrients. Whether you're a vegan food enthusiast or just looking to try something new, this recipe is sure to please.

Instructions

1.Preheat the oven to 200°C (400°F).
2.In a bowl, mix the crushed tomatoes with lemon juice, thyme, basil, paprika, salt, and pepper. Set aside.
3.In a blender or food processor, combine the tofu, nutritional yeast, garlic, lemon juice, basil, oregano, onion powder, salt, and pepper. Mix until smooth.
4.Add the spinach to the tofu mixture and mix well.
5.Stuff the pasta shells with the tofu mixture, making sure to fill them completely.
6.In a baking dish, spread a thin layer of the tomato sauce. Place the stuffed pasta shells on top of the sauce, then pour the remaining sauce over the top.
7.Cover the baking dish with foil and bake for 30 minutes. Then, uncover the dish and bake for an additional 10-15 minutes, until the top is golden and bubbly.
8.Serve hot and enjoy!

PROS

This recipe is vegan, high in protein, and packed with flavor.

It’s a great way to incorporate more plant-based foods into your diet.

The stuffed shells can be made ahead of time and frozen for later use.

CONS

The recipe takes some time to prepare, as the shells must be stuffed individually.

Some people may not enjoy the texture of tofu.

HEALTH & BENEFITS

This recipe is high in protein and fiber, which can help you feel full and satisfied.
The spinach in this recipe is a great source of vitamins and minerals, including iron, vitamin C, and calcium.
The tomato sauce in this recipe is high in antioxidants, which can help protect against disease.

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