🌱 Vegan Stuffed Shells with Spinach and Zucchini Casserole 🍝🥒
Ingredients:
For the Filling:
1 1/2 cups firm tofu, crumbled 🧈
1 cup spinach, finely chopped 🥬
1 cup zucchini, grated and squeezed to remove excess liquid 🥒
1/4 cup nutritional yeast 🌟
1 clove garlic, minced 🧄
1 tbsp olive oil 🌿
1 tbsp lemon juice 🍋
1 tsp Italian seasoning 🌿
Salt & pepper to taste 🧂
For the Sauce:
3 cups marinara sauce (store-bought or homemade) 🍅
For the Pasta:
20 jumbo pasta shells 🍝
For the Topping:
1/2 cup vegan mozzarella or your favorite vegan cheese 🧀 (optional)
2 tbsp fresh parsley or basil, chopped 🌿
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Prepare the Filling:
In a large bowl, combine the crumbled tofu, chopped spinach, grated zucchini, nutritional yeast, minced garlic, olive oil, lemon juice, Italian seasoning, salt, and pepper. Mix until well combined.
Stuff the Shells:
Preheat your oven to 375°F (190°C).
Spread 1 cup of marinara sauce evenly on the bottom of a casserole dish.
Fill each cooked pasta shell with the tofu-spinach-zucchini mixture and arrange them in the dish, open side up.
Assemble the Casserole:
Pour the remaining marinara sauce over the stuffed shells, covering them evenly. Sprinkle vegan mozzarella on top if desired.
Bake:
Cover the dish with foil and bake for 20-25 minutes. Remove the foil and bake for another 10 minutes, or until the sauce is bubbling and the cheese (if using) is melted.
Serve:
Garnish with fresh parsley or basil and serve warm. Enjoy with a side of garlic bread or a crisp green salad for a complete meal.
This Vegan Stuffed Shells Casserole is creamy, hearty, and packed with plant-based flavor, making it a crowd-pleaser for vegans and non-vegans alike! 💚