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!


Vegan, dairy free

Recipe by Jentry Lee Hull

You will need: a high-powered blender or food processor and a 9x13in. casserole dish



  • 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



  • 1 package Jumbo Shells (Barilla is the only brand I could find and it’s not GF)
  • 1 tsp. olive oil



  • 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


  • 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.



  • 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.



  • 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.



  • 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.



  • 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)