These stuffed shells have the texture and flavor of dairy-based ricotta without the cholesterol and saturated fat. Oh and they make for a lovely dish during the holidays, NYE, or any occasion. Cheers!
STUFFED SHELLS
Vegan, dairy-free
Recipe by Jentry Lee Hull
You will need: a high-powered blender or food processor and a 9x13in. casserole dish
MARINARA SAUCE INGREDIENTS
- 1 yellow onion, finely chopped
- 3 gloves garlic, minced
- 2-15oz. cans diced tomatoes, no salt added
- 3 Tbsp. tomato paste
- 1-24oz. jar Bionaturae organic strained tomatoes (substitute with no salt added tomato sauce)
- splash of balsamic vinegar
- splash of red wine, optional
- 2 tsp. Italian seasoning (dried basil, oregano, rosemary)
- 1-2 tsp pink salt, or to taste
- pinch of red pepper flakes, optional
LASAGNA NOODLE INGREDIENTS
- 1 package Jumbo Shells (Barilla is the only brand I could find and it’s not GF)
- 1 tsp. olive oil
TOFU RICOTTA INGREDIENTS
- 1-14oz. package organic sprouted silken or soft tofu
- Juice from 1 lemon
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. tahini or olive oil
- 2 Tbsp. nutritional yeast
- 1-2 tsp. pink salt
- 1 tsp. white pepper
MARINARA SAUCE METHOD
- In a large sauce pan over medium heat, water/broth sauté onion for about 5 minutes, or until caramelized and golden.
- Add minced garlic and cook for another minute. Be careful not to burn.
- Stir in remaining ingredients. Reduce heat to low-medium and let simmer, partially covered for 15-20 minutes. Stir occasionally.
- Adjust seasoning to taste.
- Keep warm on low heat until ready to assemble Stuffed Shells.
STUFFED SHELLS METHOD
- Bring a large pot of water to a boil.
- Add shells. Boil for 9 minutes, or until noodles are tender but not completely cooked.
- Drain shells but do not rinse (the sauce will adhere to them better if the starch is intact.
TOFU RICOTTA METHOD
- In a high-powered blender or food processor, combine all ingredients. Blend until creamy and smooth.
- Adjust seasoning to taste.
- Keep cool until ready to assemble Stuffed Shells.
ASSEMBLE THE SHELLS
- Preheat oven to 400°
- Line up your ingredients (shells, sauce, and tofu ricotta) and 9x13in. casserole dish.
- Spread a thin layer of sauce across the casserole dish, to prevent sticking.
- Spoon tofu ricotta into each cooked shell and lay in rows across the casserole dish.
- Repeat until all shells are used or until the casserole dish is tightly packed.
- Pour remaining sauce over stuffed shells.
- Cover with foil and bake for 25-30 minutes (depending on your oven).
- Uncover and sprinkle on some dairy free mozzarella or parmesan cheese (if desired), and bake for another 5 minutes.
- Remove from heat and let sit for 10 or so minutes before serving.
NOTES
- Prep the sauce and tofu ricotta ahead of time. This will give you a major advantage when it comes to making your Stuffed Shells.
Thrive on,
Coach Jentry