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Stuffed Shells with Spinach and Cheese

BY Spork Foods

| Moderate | Vegan

INGREDIENTS

  • 1 package jumbo pasta shells (16 oz)
  • 1 tbsp, plus 2 tsp extra virgin olive oil
  • 2 packages baby spinach (6 oz)
  • 1 container extra firm tofu, pressed
  • ⅓ cup Follow Your Heart Dairy-Free Cream Cheese
  • ¾ tsp sea salt
  • ½ tsp finely ground pepper
  • ½ tsp garlic powder
  • ¼ cup fresh lemon juice
  • dash grated nutmeg
  • ½ cup, plus ½ cup Follow Your Heart Dairy-Free Parmesan Shredded
  • 2 cups vegan marinara sauce
  • basil to garnish

INSTRUCTIONS

1. Pre-heat oven to 375°F.

2. Bring a large pot of water to a boil and cook pasta shells according to directions on package.  Drain and toss with tablespoon olive oil. Set aside.

3. For filling, heat a sauté pan and add 2 teaspoons oil. Add spinach. Cook 4-6 minutes to wilt. Set aside.

4. In a mixing bowl, crumble tofu. Add Follow Your Heart Cream Cheese, salt, pepper, garlic powder, lemon juice, nutmeg and ½ cup Follow Your Heart Parmesan.  Fold in cooked spinach to tofu filling.

5. To assemble stuffed shells grease a 9 x 12 baking dish and add 1 cup marinara.  Place 1 tablespoon filling and in each shell and repeat until all filling is used. Add shells to baking dish once filled. Drizzle with remaining marinara and sprinkle with remaining ½ cup Follow Your Heart Parmesan.

6. Bake for 28-30 minutes, or until cheese is melted and bubbles in center of baking dish.  Serve warm.

Print Recipe

Stuffed Shells with Spinach and Cheese

BY Spork Foods

| Moderate | Vegan
Stuffed Shells
stuffed-shells-web-2
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