Vegan Skillet Stuffed Shells
Stuffed shells can be a bit of a production, but with a couple of shortcuts like store bought sauce and cooking them on the stovetop you can save a little time and reduce the dirty dishes.
Servings: 4
Calories: 345kcal
Ingredients
- 6 oz jumbo pasta shells about 18 shells
- ½ lb mushrooms chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup cup red wine
- 5 oz frozen spinach
- 6 garlic cloves minced
- 3 cups marinara sauce
- ½ teaspoon crushed red pepper flakes
Tofu Ricotta
- 14-16 oz package extra firm tofu or firm pressed and drained
- 3 tablespoon nutritional yeast
- 2 tablespoon lemon juice
- ¼ cup fresh parsley minced or 1 tablespoon dried
- 1 ½ teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon tsp black pepper
Notes
To make gluten-free, use gluten-free pasta and make sure that your marinara is gluten-free.
Nutrition
Calories: 345kcal | Carbohydrates: 55g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1647mg | Potassium: 1352mg | Fiber: 9g | Sugar: 12g | Vitamin A: 5039IU | Vitamin C: 19mg | Calcium: 140mg | Iron: 6mg