Stuffed Shells

Get ready for a flavor feast with this vegan stuffed shells recipe! These shells, perfectly filled with a delicious and nutrient-rich mixture, are paired with a homemade sauce that is simply irresistible. The sauce, with its combination of roasted bell peppers and aromatic spices, adds a touch of sweetness and a deep flavor that enhances every bite. Not only is this dish full of flavor, but it’s also a nutritious and healthy option for any occasion.

Ingredients

Ingredients:

•  1 lb large shell pasta
•  1 tablespoon olive oil
•  1 large onion, chopped
•  4 cloves garlic
•  1 cup smoked red peppers (can also be raw)
•  1 cup chopped or canned tomatoes
•  1 1/2 cups tomato sauce
•  1 teaspoon salt
•  1 tablespoon sugar

For the filling:

• 1 lb soft tofu
•  1 cup chopped fresh basil
•  2 cloves garlic, minced
•  1 teaspoon salt
• 2 tablespoons nutritional yeast

Preparation

1. Prepare the Sauce:

• In a medium pot, heat the olive oil and sauté the onion and garlic until golden. Add the peppers and cook for a few minutes.
• Incorporate the tomatoes, tomato sauce, salt, and sugar. Let the mixture come to a boil.
• Turn off the heat and use an immersion blender to process the sauce until smooth. Set aside.

2. Cook the Pasta:

• Boil a large pot of water with one tablespoon of salt. Cook the shell pasta for about 10 minutes, or until al dente. Drain and rinse with cold water to stop the cooking process.

3. Prepare the Filling:

• Crumble the tofu with a fork and mix it with the basil, minced garlic, salt, and nutritional yeast until well combined.

4. Assemble the Dish:

• Preheat the oven to 180°C (350°F).
• In a baking dish, place a layer of sauce as the base.
• Stuff each pasta shell with a heaping tablespoon of the tofu mixture and place them in the dish on top of the sauce.
• Cover the shells with the remaining sauce and bake for 5-10 minutes to let the flavors meld. Serve hot.