Sunday, January 20, 2013

Vegan Baked Stuffed Shells

Vegan Baked Stuffed Shells

Nothing is better then something hot and bubbly out of the oven that makes your house smell of deliciousness and you family happy when they sit down to eat at Sunday dinner. This recipe foe-fills ALL those desires with a dish that make you look like you slaved in the kitchen all day. Your family and friends who are non-vegan or anyone new to the lifestyle will not miss the "real" cheese in this dish either. Serve with a nice salad and garlic bread and watch your family lick their plate. Enjoy!

Vegan Baked Stuffed Shells


-1 Jar of your favorite vegan pasta sauce
-1 12-ounce box jumbo pasta shells
-1 Container of vegan ricotta
-1 Tablespoon vegan Parmesan cheese
-1/4 cups vegan mozzarella, grated
-1/4 teaspoons garlic powder
-1/8 teaspoons onion powder
-1/4 teaspoons Italian seasoning
-1/4 teaspoons dried parsley
-1/4 teaspoons dried basil
-1/2 Tablespoons Nutritional Yeast
-Kosher salt and freshly ground pepper, to taste
-1 Tablespoon olive oil


-1 Tablespoon vegan Parmesan cheese
-1 cup vegan cheese, I used Daiya
-1/2 Tablespoon dried or fresh basil
-1/2 Tablespoon dried or fresh parsley
-Sprinkle of salt & pepper, to taste
-1 Tablespoon olive oil, drizzled on top after all the other toppings go on


Bring a large pot of salted & oiled water to a boil. Add shells to pot and cook as directed (about 8 to 10 minutes). Once they are done, drain and rinse with cooled water until completely cool.
Heat the oven to 350 degrees

Preparing the Shells:

Mix the vegan ricotta, vegan Parmesan, 1/4 cup vegan mozzarella, nutritional yeast, herbs and spices (garlic & onion powder, parsley, Italian seasoning, and basil) in a medium bowl and season with salt and pepper to taste.

Pour a olive oil and little sauce into the bottom of a shallow medium sized casserole dish, so the shells don't stick. Fill shells with rounded spoonfuls of ricotta cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce, Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining mozzarella, Parmesan, herbs, and olive oil, Bake for 10 to 15 minutes or until cheeses melts and slightly browns. Let cool slightly before serving. Enjoy!


1 comment:

Note: Only a member of this blog may post a comment.