This recipe is slightly modified from Chloe Coscarelli’s wonderful cookbook, Chloe’s Kitchen. She has beautiful pictures and recipes that are completely approachable, like the filling for these stuffed shells. In the cookbook, Coscarelli suggests using larger shells and provides a recipe for homemade arrabiata sauce, but I used organic store-bought arrabiata sauce and it was still amazing. This cookbook is the first vegan cookbook I have seen in a long time that is great for vegans, but wonderful for omnivores looking to include healthy recipes in their daily routines.
Vegan Stuffed Shells
1 pound large pasta shells
2 tablespoons grape seed oil
1 onion, chopped
3 cloves garlic
1 (14 oz) package extra-firm tofu, drained
Juice of 1 lemon
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
1 Tablespoon white miso paste
3 cups fresh basil
1 1/2 teaspoons dried oregano
1. Heat the oven to 375 degrees.
2.Boil water in a large pot and cook pasta according to package directions, but leave al dente as the shells will cook a bit more in the oven. When cooked, drain and allow to cool completely.
3. In a large skillet, heat oil over medium heat and saute onion until soft. Remove from heat.
4. In a food processor, combine onions, garlic, tofu, lemon juice, salt, pepper and miso paste. Pulse until mixture is almost smooth but still has some texture. Add basil and oregano and pulse a few more times to incorporate herbs.
5. Stuff each shell with the tofu ricotta blend. Pour some arrabiata sauce into a 9×13 pan or baking dish so that it covers the bottom. Place the stuffed shells into the baking dish and pour remaining sauce over the pasta. Cover the shells with foil or the lid of the baking dish and bake for 15 minutes. Remove foil or lid and bake for another 15 minutes or until the shells are golden and the tofu ricotta is heated through.