Tofu-Ricotta Stuffed Shells

Ingredients

• 1/2 box jumbo pasta shells
• 1 package firm tofu, drained and pressed
• 1/2 cup nutritional yeast
• 2 tsp sea salt
• 2 tsp black pepper
• 2 tsp Italian seasoning
• 1/4 cup lemon juice
• 3 cloves garlic
• 1 tbsp olive oil
• 1 large bunch spinach
• 1/2 medium onion, diced
• 1 cup pasta sauce
• 1/2 cup vegan mozzarella
• 2 green onions, chopped

Instructions

1. Cook pasta shells according to package directions until al dente.
2. Heat oven to 350 degrees.
3. Saute onions in a pan with oil over medium heat until onions are translucent (about 10 minutes). Add spinach and cook for 2 minutes until wilted and remove from heat.
4. In a food processor, blend together the tofu, nutritional yeast, salt, pepper, Italian seasoning, lemon juice, and olive oil until smooth. I usually taste it and add a bunch more spices or herbs that I have like basil, rosemary, thyme etc.
5. In a bowl, mix together tofu mixture with spinach and onions. Stuff shells with this mixture.
6. In an oven safe dish, pour a thin layer of the pasta sauce. Place stuffed shells in the pan on top of the sauce in a single layer.
7. Add sauce to the top of the stuffed shells and top with vegan cheese.
8. Bake for 30 minutes until cheese is melted.
9. Top with green onions.