Recipe by Meal Prep Maven
I love stuffed shells but would pass them by as a dinner option because it seemed like too much fuss. But did you know that you could skip the oven part and just make them on the stovetop? This recipe together with minimal fuss because you can reuse the pasta pan for the shells. Fewer dishes? Sign me up!
If it’s available to you, you can buy vegan ricotta, but the recipe does include ingredients and instructions for making your own tofu ricotta.
This stuffed shells recipe can also be gluten-free. Just use your favorite gluten-free pasta and make sure the marinara is gluten-free.
Making Vegan Ricotta Cheese is a healthy, eco-friendly choice!
Vegan Ricotta is made using tofu which is made from soybeans. But did you know conventionally grown soybeans are sprayed heavily with pesticides? The eco-friendly choice is to only buy organic, which is better for you and the health of our soil. If you are averse to tofu, there are alternative cheeses sold in the market now that are made with different types of nuts. Check out another ricotta cheese recipe using cashews!
You may not want to give up all of the foods you are accustomed to eating from childhood like stuffed shells, but gradual changes towards vegan options in your diet can help reduce your carbon footprint. Learn more about making a shift towards a plant-based diet. With a few simple changes, you can learn how to incorporate alternative ingredients into your diet that are healthy for you and the planet. I
But if you’re looking to try a vegan recipe that is affordable and easy to make, learn how to make Vegan Skillet Stuffed Shells with Tofu Ricotta by clicking on the link below:
Vegan Skillet Stuffed ShellsPrint Recipe
- 6 oz jumbo pasta shells about 18 shells
- ½ lb mushrooms chopped
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup cup red wine
- 5 oz frozen spinach
- 6 garlic cloves minced
- 3 cups marinara sauce
- ½ tsp crushed red pepper flakes
- 14-16 oz package extra firm tofu or firm pressed and drained
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- ¼ cup fresh parsley minced or 1 tablespoon dried
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp tsp black pepper