Vegan Stuffed Shells With Spinach Ricotta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo pasta shells filled with a creamy tofu-based ricotta and spinach, topped with homemade tomato sauce. A comforting vegan pasta dish that is entirely dairy-free and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 oz conchiglie ((around 15 large shells))
- 1 tbsp olive oil ((or vegan butter) to grease the baking dish)
- 1 tbsp olive oil
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 can canned tomatoes ((14 oz can))
- 1 tbsp dried oregano
- 1/2 tsp salt
- 10 oz extra firm tofu
- 1/4 cup nutritional yeast
- 1 tbsp apple cider vinegar
- 1 tbsp tahini
- 1/3 cup plant based milk
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 450mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 489mg
- Calcium
- 316mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 450MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.