Stuffed Shells

I made vegan stuffed shells, based on a few recipes I read, but mostly based on pulling some ideas out of my ass. They turned out yummy, but I made the mistake of cooking them in the oven for too long – mostly because I used brown rice pasta shells, and was too impatient to wait for them to cook in the boiling water on the stove top – so I stuck them in the oven instead for a long time causing the tofu/spinach mixture that was initially very yummy to become rather not-as-yummy.

Before going into the oven, I sprinkled a bit of nutritional yeast on top and then loaded it with spaghetti sauce.


Out of the oven, steaming hot.

Next time I will cook the shells all the way through, and then only stick the dish in the oven for 5 minutes at the most.

No recipe, but the ingredients were:

  • 1 jar organic fat-free sugar-free spaghetti sauce, pureed (Whole Foods is the only place in the world that I have found a spaghetti sauce that doesn’t have oil, sugar and is completely organic).
  • 1 8 oz. box Tinkyada brown rice stuffed shells

And in the filling:

  •  1 lb extra firm tofu
  •  1 lb spinach
  •  2 cloves garlic
  •  tahini
  •  a tiny bit of nutritional yeast

We can make the sauce using a stand mixer attachment. You will be able to make the filling and the sauce quickly in the stand mixer.

I’ll be making this again soon, perhaps with a little more spinach, a little less tofu, and a little less cooking time.  Yummy!

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