Stuffed Shells with Roasted Tomato Sauce

🥘 Ingredients

• of extra-firm tofu 1
• nutritional yeast ¼ cup
• white miso 2 tbsp
• extra virgin olive oil 1 ½ tbsp
• garlic cloves 2
• Kosher
• medium lemon 1
• onion powder ¾ tsp
• extra virgin olive oil 1 tbsp
• baby spinach or frozen spinach 2-2.5 oz
• Kosher
• jumbo pasta shells dry 8 oz
• Roasted Tomato Sauce 2 ½ cup
• vegan parmesan ½ cup
• fresh basil leaves or flat-leaf parsley 1 handful

Whipped Tofu Ricotta

1. 1

   Prepare: of extra-firm tofu , nutritional yeast , white miso , extra virgin olive oil , garlic cloves , Kosher salt and freshly ground black pepper, medium lemon , onion powder .
2. 2

   Drain the tofu and dab away the excess water with a clean dish towel.
3. 3

   Crumble the tofu into a food processor. Add the nutritional yeast, miso, olive oil, garlic, 1 tsp kosher salt, a generous amount of pepper, lemon zest, 2 tbsp lemon juice, and onion powder. Blend until creamy and smooth, scraping down the sides as you go.
4. 4

   Taste for salt, acidity, and cheesiness. As needed, add an additional 1/2 tsp salt, 1 tbsp lemon juice, and/or 1-2 tbsp nutritional yeast.
5. 5

   Transfer to a sealed, labeled jar or airtight container, and refrigerate for up to 1 week.
6. 6

   Gather: extra virgin olive oil , baby spinach or frozen spinach , Kosher salt and freshly cracked black pepper, timer 1/4 cup Whipped Tofu Ricotta  (from meal prep), jumbo pasta shells dry , Roasted Tomato Sauce , vegan parmesan , fresh basil leaves or flat-leaf parsley .
7. 7

   Bring a large pot of water to a boil for the shells.
8. 8

   Arrange a rack in the middle of the oven and preheat the oven to 375ºF / 190ºC.
9. 9

   While the water comes to a boil, cook the spinach. Heat a frying pan over medium heat for 2 minutes. Add the olive oil, and once shimmering, add the baby spinach with a pinch of salt. Stir occasionally, for about 2-3 minutes , or until the spinach has wilted. Transfer to a cutting board and allow to cool. Roughly chop the spinach, then add to a couple paper towels (or a clean dish towel or nut milk bag) and squeeze out some of the excess water (you don’t need to wring it out entirely).
10. 10

    Fold the sautéed spinach into the Whipped Tofu Ricotta. Taste, adding a pinch of salt or pepper as needed.
11. 11

    Cook the pasta. Once the water is boiling, salt the water generously. Add the pasta shells and cook for the minimum time for al dente pasta, minus 2 minutes. Drain and rinse under running water to stop cooking. Set aside.
12. 12

    Spread about half of the Roasted Tomato Sauce in the bottom of a 13x9” (3.3 L) baking dish.
13. 13

    Fill each shell with the ricotta-spinach mixture ( timer ½ tablespoons / timer per shell). Arrange the stuffed shells in the baking dish, slightly nestled into the sauce. Spoon the remaining Roasted Tomato Sauce over the top to generously coat. Sprinkle the vegan parmesan (if using) evenly over the top.
14. 14

    Cover with foil or an oven-safe lid, and bake for 25 minutes . Uncover, and bake for another 5 to 10 minutes, or until bubbling and lightly golden.
15. 15

    While the shells bake, prepare your side salad (if you’re making one) and chop or tear the basil or parsley.
16. 16

    Let cool slightly. Garnish with basil or parsley, and serve with your side salad, if you made one.