| Moderate | Vegan
Three Cheese Stuffed Shells
INGREDIENTS
- 16 oz jumbo pasta shells
- 4 oz Follow Your Heart Dairy-Free Shredded Mozzarella
- 2 oz Follow Your Heart Dairy-Free Shredded Parmesan
- fresh basil leaves for garnishing
Meaty Sauce:
- 1 tbsp oil
- 16 oz vegan ground meat
- 32 oz marinara sauce
- 4 cloves garlic minced
- 1 small onion finely chopped
- 1 tbsp fresh basil chopped
- salt & pepper to taste
Ricotta Cheese Filling:
- 14 oz extra firm tofu drained
- 4 oz Follow Your Heart Dairy-Free Shredded Mozzarella
- 2 oz Follow Your Heart Dairy-Free Shredded Parmesan
- ¼ cup nutritional yeast
- 3 tbsp fresh basil chopped
- 3 tbsp fresh parsley chopped
- 1 ½ tbsp miso paste
- 1 tbsp lemon juice
- salt & pepper to taste
INSTRUCTIONS
- Make the tofu ricotta by draining the tofu and mashing it with a fork. Add the nutritional yeast, miso paste, lemon juice, salt & pepper and mix well. Cover and refrigerate overnight or for several hours before using.
- Make the meat sauce by sautéing the onion and garlic in a large skillet on medium heat. Add in the vegan ground meat and break apart. Cook for 3-5 minutes before adding in the basil, salt & pepper. Cook for another minute before adding the marinara sauce. Reduce heat and allow sauce to lightly simmer covered. Stir occasionally.
- While the sauce is cooking boil the pasta shells according to package directions for al dente. Reserve a cup of the pasta water before draining. Set the shells aside.
- Mix the pre-made ricotta with the fresh herbs, Dairy-Free Shredded Parmesan and Dairy-Free Shredded Mozzarella. Fill each pasta shell with a generous tbsp of the cheese mixture and set onto a baking sheet or clean surface.
- If your meat sauce has thickened, add a bit of the reserved pasta water to loosen it up. Spread about half of the meat sauce into a large baking dish or oven safe skillet. Sprinkle with a little bit of the Dairy-Free Shredded Parmesan and Dairy-Free Shredded Mozzarella.
- Place the stuffed shells right side up into the baking dish. Cover with remaining sauce and remaining cheeses. Bake at 350 F for 35 minutes covered or until everything is bubbling and melty. Remove the cover for 5-10 minutes if you’d like it to brown a bit. Serve hot with a garnish of fresh basil.
