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Stuffed Shells with Tofu Ricotta and Easy Marinara

Recipe for Marinara:

28 oz. can of low-sodium crushed tomatoes.

1 Tbsp. dried oregano

1 Tbsp. dried basil

1 tsp. onion powder

1 tsp. garlic powder

1/4 tsp. red pepper flakes

1 Tbsp. maple syrup

Salt to taste

Place ingredients in a sauce pot over medium heat until it starts to bubble, about 3-5 minutes. Reduce heat to low and simmer, covered for another 5-8 minutes, stirring often. Turn off heat and serve.


Recipe for tofu ricotta (From The Starch Solution):

1 12.3 ounce package silken tofu

1 pound fresh water-packed firm tofu

1/2 tsp garlic powder

¼ cup nutritional yeast

1/4 teaspoon salt

½ teaspoon pepper

1 tablespoon parsley

1 teaspoon basil

1 teaspoon oregano

¼ cup lemon juice

¼ cup plant milk

5oz fresh spinach chopped into small pieces

Combine all of the above ingredients except for spinach in a food processor and process until fairly smooth. In a large bowl, add chopped spinach and tofu mixture. Fold together until combined. Refrigerate until ready to use.


Cooking instructions for casserole:

1 box large shells cooked to manufacturers specifications

In an casserole dish, ladle out enough marinara to cover the entire bottom Add two heaping tablespoons of ricotta/spinach mixture into each shell. Lay stuffed shells out in the dish next to each other. spoon the rest of the marinara on top of the shells Cook in preheated oven at 375F for 25 minutes, until the sauce is bubbling. Remove from heat, plate up and serve.

Link to video where I make this:

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