This recipe can easily be made gluten-free using rice pasta shells.
Vegan Stuffed Shells
20 jumbo pasta shells (cook extra in case a few break)
14 ounces extrafirm tofu (1 container, pressed to remove water)
2 cups raw spinach
2 cloves fresh garlic
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
24 ounces marinara sauce (1 jar)
Preheat oven to 400°F. Lightly oil a glass baking dish.
Cook shells according to package until slightly underdone. Drain and rinse with cool water to prevent sticking.
In a food processor, combine the tofu, spinach, garlic cloves, garlic powder, salt, and pepper until smooth.
Pour a little sauce in the dish to just cover the bottom (this will keep the pasta shells moist and help prevent them from toppling over). Use a spoon to fill each shell with the tofu spinach ricotta mixture, and lay each shell in the dish. Pour leftover marinara evenly over the shells.
Cover the dish with a piece of tinfoil, poke several air holes, and bake for 20 to 25 minutes.
Enjoy with a salad, and store any leftovers in the fridge — they’re equally delicious the next day.