Spinach Tofu “Ricotta” Stuffed Shells ?? I Used To

spinach tofu ricotta stuffed shells  i used to display image  8d2551fd
spinach tofu ricotta stuffed shells i used to display image 8d2551fd

Spinach Tofu “Ricotta” Stuffed Shells ?? I used to hate tofu for texture reasons and because I honestly just didn’t really know what to do with it or how to cook it. Once I started to learn more about though it was a total game changer! This is such an easy dish to make that’s a little healthier than normal ricotta but equally as good! Actual quote from my husband (who eats normal cheese and is very picky) “this isn’t equally as good, it’s better.” ?

Ingredients ?
FOR THE TOFU RICOTTA:
1 block extra-firm tofu
Handful of fresh basil
Handful of fresh spinach
¼ cup nutritional yeast
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
Salt + pepper to taste

Preheat oven to 400F. Boil your jumbo shell noodles according to the package. In a food processor or blender combine all ingredients for the ricotta and blend until mostly smooth. Prepare a 9“X 9” pan by pouring your marinara sauce into the bottom (about 1 1/2 to 2 cups). Once your noodles are done, drain and rinse them with cold water to avoid sticking. Then fill your cooked noodles with your ricotta and place shells on top of the marinara. Top with a little more sauce and cover with foil. Bake covered for 35-40 mins. Uncover and bake for an additional 10 mins. ?



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