Shells Stuffed with Tofu and White Beans
The beans add a slightly unusual flavor and a creamy texture to the filling. These shells will please any carnivore, but are much lighter than traditional ricotta-stuffed shells and are completely vegan.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 1 lb. jumbo shells
- 2 Tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 bag (16 oz.) frozen spinach, thawed and well drained
- 1 cup fresh vegan bread crumbs
- 1 can (14.5 oz.) cannellini beans, well drained
- 8 oz. firm tofu, well drained
- 1 tsp. salt
- 1 tsp. chili powder
- 3 Tbsp. chopped fresh basil
- 1 Tbsp. chopped oregano
- 3 cups marinara sauce
- 2 Tbsp. chopped parsley
- Cook the shells according to the package directions, then spread out on a clean rimmed baking sheet to cool.
- Heat the olive oil in a large skillet. When hot, add the garlic and cook until it is fragrant and almost pale straw yellow. Add the spinach and toss in the skillet to remove any excess moisture. Remove to a large bowl to cool.
- Combine the bread crumbs, cannellini beans, and tofu in the bowl of a food processor. Pulse until the mixture is creamy and smooth, 10 to 15 pulses. Remove the mixture to the bowl with the spinach and stir in the salt, chili powder, basil, and oregano.
- Preheat the oven to 350°F and spray a 9-by-13-inch casserole dish lightly with nonstick spray.
- Spread 1 1⁄2 cups of the sauce on the bottom of the prepared casserole dish. Divide the filling among the cooked shells and place seam side up in the baking dish. When all the shells are filled, pour the remaining sauce over the shells and wrap tightly with foil.
- Bake until the casserole bubbles and the pasta and filling are cooked through, about 45 minutes. Sprinkle with parsley before serving.