Vegan Stuffed Shells

I had a craving for one my most favorite meals ever!  This is the meal my own mother would make me for birthday’s and such.  It was my go-to choice on most of your average Italian restaurants.  The idea for it popped into my head and my husband ran with it.  MAN were they good!  The kids LOVED them!  We did make a batch of sauceless ones for my non-sauce loving Noah.


Here is what you need:

  • 24oz Jar of tomato sauce
  • 12oz box of stuffed shells
  • 14oz package of firm tofu
  • 8oz Daiya mozzerella
  • 1 tbsp garlic powder
  • 1 tbsp dried basil
  • 1 tsp parsley

Cook the stuffed shells according to the directions on the box.  While pasta is cooking mix tofu, daiya, garlic powder, basil and parsley in a large bowl.  Line a 9×13 baking pan with a small amount of tomato sauce.  Rinse cooked shells and stuff shells with tofu mixture and place in baking pan.  Top the shells with the remainder of the tomato sauce.  Cover with foil and bake at 350 for about 25-30 minutes.  Serve and enjoy!

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