Vegan Recipe Stuffed Pasta Shells

Using a spoon spread the marinara around. Pour the pasta sauce over the top allowing some of the sauce to dribble to the bottom of the baking dish.

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Steam or boil the.

Vegan recipe stuffed pasta shells. Cut the sausage into large chunks and the put in a food processor and pulse until the sausage is processed into very small pieces. Cover with aluminum foil and bake 20 minutes. Pour the tomato sauce over the pasta then sprinkle the breadcrumb mix on top.

In a 9x13 glass pyrex pan or any 9X 13-inch pan of choice pour 14 of the marinara sauce in the bottom of the pan. This will prevent your pasta from sticking to the bottom of the pan without the need for oil. Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.

Stuff each shell with a heaped teaspoon of the filling just enough so the shells will still close comfortably and place them in the oven dish. Spread half of the sauce on the bottom of the dish. In a bowl combine the cooked spinach mixture vegan ricotta cream cheese 12 of the vegan mozzarella and 12 of the parmesan parsley basil salt and pepper.

Arrange the shells filling side up in the prepared baking dish. Remove aluminum foil last 5 minutes of baking. While the pasta is cooking add the tofu miso lemon juice salt basil and oregano to a large food processor fitted with an S.

Spray a 913 baking dish with cooking spray. Using a spoon fill each pasta. Bring a large pot of water to a boil then cook the shells according to the package directions.

Preheat the oven to 400ºF. It will be delicious in the pasta shells. Lightly oil a large oven dish.

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