Print

Stuffed Pasta Shells (Vegan, Oil Free, and Gluten Free)

Servings 8

Ingredients

  • 1 box jumbo pasta shells cooked according to directions on box (regular, whole wheat, or gluten free)
  • 1 quart fat free pasta sauce

For the Filling

  • 1 package extra firm tofu drained
  • 1/3 Parmesan substitute
  • 8 oz mushrooms I like cremini
  • 4 cups fresh spinach
  • 6 leaves fresh basil
  • juice of half a lemon
  • 1/4 teaspoon black pepper
  • 2 cloves garlic

Instructions

  • Preheat oven to 350 degrees F.
  • Combine all of the filling ingredients in a food processor and process until smooth.
  • Spread a thin layer of pasta sauce in the bottom of a baking dish.
  • Fill each pasta shell with about 2 tablespoons of the filling and lay gently in the sauce lined baking dish.
  • Once you have filled all of your pasta shells and placed them in the baking dish, pour the remaining pasta sauce evenly over the top of the stuffed shells.
  • Cover with foil and bake 20 minutes. Uncover, then bake an additional 10 minutes or until bubbly.
  • Let sit 10 minutes, then serve with additional Parmesan substitute sprinkled on top, if desired.