Three Cheese Stuffed Shells
Three Cheese Stuffed Shells
Baked Pasta dishes are not only super comforting but are extra cheesy and delicious and I’m here for it! Stuffed Shells are a favorite of mine and these are extra yummy becasue they are filled with a mix of tofu ricotta, vegan parmesan and mozzarella and baked in a hearty plant based meat sauce. This recipe is great for anyone who likes to prep because you can make many of the components ahead of time.
Serves 6-8
Ingredients
16 oz Jumbo Pasta Shells
4 oz (113.5g) Follow Your Heart Dairy Free Mozzarella Shreds
2 oz (56.5g) Follow Your Heart Dairy Free Parmesan Shreds
Fresh Basil leaves for garnishing
Meaty Sauce
1 Tbsp (15ml) Oil
16oz (454g) Vegan Ground Meat
32 oz (930ml) Marinara Sauce
4 cloves Garlic minced
1 small Onion (200g) finely chopped
1 Tbsp (15g) fresh Basil chopped
Salt & Pepper to taste
Ricotta Cheese Filling (best to make ahead)
14 oz (397g) Extra Firm Tofu drained
4 oz (113.5g) Dairy Free Mozzarella Shreds
2 oz (56.5g) Dairy Free Parmesan Shreds
2 Tbsp (30g) Nutritional Yeast
3 Tbsp (45g) fresh Basil chopped
3 Tbsp (45g) fresh Parsley chopped
1 1/2 Tbsp (23.5g) Miso Paste
1 Tbsp (15ml) Lemon Juice
Salt & Pepper to taste
This recipe was developed and made for Follow Your Heart and with their dairy free products.
Directions
1. 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.
2. 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 ocassioanally.
3. 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.
4. Mix the pre-made ricotta with the fresh herbs, dairy free parmesan and dairy free mozzarella. Fill each pasta shell with a generous tbsp of the the cheese mixture and set onto a baking sheet or clean surface.
5. 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 parmesan and dairy free mozzarella.
6. Place the stuffed shells right side up into the baking dish. Cover with remaining sauce and remaining cheeses. Bake at 350 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
