We took our Saucy Lasagna Rolls recipe, spruced it up, and voila Stuffed Shells! A lovely dish to serve on NYE or for 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 and olive oil (to prevent sticking). Boil for 9 minutes, or until noodles are tender but not completely cooked.
- Drain shells and rinse with cold water.
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 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
Gumsaba Outdoor Fitness Class schedule Thursday 12/29/16
5:30AM Sunrise Danville Womens only class – Coach Briana – Cardio Circuit
5:30AM Sunrise Danville Mens only class – Coach Joel – Cardio Circuit
6AM Sunup Moraga Co-Ed class – Coach James – HIIT Thursday
6AM Sunup Lafayette Co-Ed class – Coach Jentry – HIIT Thursday
8:15AM Sunshine Moraga Womens only Class – Coach James – HIIT Thursday
9AM Sunshine Walnut Creek Womens class – Coach Briana – Cardio Circuit
11:00AM Cytosport Advanced Boot Camp at the Park – Coach Briana (private class)
12:00PM Cytosport Vinyasa Flow Yoga – Coach Jentry (private class)