Vegan Ricotta, Basil and Sausage Stuffed Shells
Basil tofu ricotta mixed with browned sausage stuffed into jumbo pasta shells, baked with crushed tomatoes.
Servings: 6 people
Ingredients
Basil Tofu Ricotta
- 1 Block Extra firm tofu
- 3 Tbsp. Lemon juice
- 1 Tbsp. Olive oil
- 2 tsp. Garlic powder
- 3 tsp. Salt
- 1/4 C. Fresh basil
- 1/2 tsp. Black pepper
For the Shells
- 1 box Jumbo shells
- 1 C. Vegan sausage, crumbled
- 1 Tbsp. Olive oil
- 1 Can Crushed tomatoes
- 2 tsp. Garlic powder
- 1 tsp. Salt
- Vegan Parmesan(optional)
- Bread crumbs(optional)
Instructions
- Preheat oven to 400 degrees.
- Boil the jumbo shells for 8-9 minutes until they are almost done. Drain and let cool on a baking sheet.
- In the mean time, make the ricotta by squeezing as much liquid out of the tofu as possible, then add all the ricotta ingredients to a food processor, and pulse for a minute until everything is combined and smooth.
- Cook the crumbled sausage in a skillet with the olive oil until nice and brown. Let cool a minute and then stir into the ricotta.
- Mix the crushed tomatoes, salt and garlic powder together. Spread at the bottom of a large baking dish. Place the cooled jumbo shells in a single layer, in rows on top of the crushed tomatoes. Stuff the shells with the ricotta and sausage mixture.
- Top with vegan Parmesan and bread crumbs if you would like. Bake at 400 degrees for 15- 20 minutes. Until nice and hot and bubbly! Serve!