I have to say, so far we are super impressed with Chloe’s Kitchen! The mac ‘n cheese was GREAT and these stuffed shells are AMAZING. It was one of those meals where I didn’t want to stop eating! These are SOOOO good. Perfectly satisfying and perfectly delicious.
Vegan Stuffed Shells and Homemade Ricotta
(recipe adapted from Chloe’s Kitchen)
2 T olive oil
1 yellow onion, chopped
3 cloves garlic
1 14-ounce package extra-firm tofu, drained
2 T lemon juice
1 1/2 tsp kosher salt
1 1/2 tsp freshly ground pepper
1 T white miso paste
1 cup fresh basil leaves
1 tsp Italian seasoning
1 tsp crushed red pepper
16 ounces jumbo pasta shells
Preheat oven to 375. Lightly grease a 9×13 baking dish and set aside.
In a large skillet, heat oil over medium heat and saute onions until soft. Remove from heat. In a food processor, combine onions, garlic, tofu, lemon juice, salt, pepper, and miso paste. Pulse until mixture is almost smooth, but still has some texture. Add basil and pulse a few more times to incorporate the basil. Adjust seasoning to taste.
Pour some sauce into the prepared pan so it lightly covers the bottom. Stuff each shell with the ricotta. Place the stuffed shells in the pan, then spoon some more sauce on top of the shells. Sprinkle with vegan Parmesan. Cover the shells with foil and bake for about 15 minutes. Remove the foil and continue baking until the shells are lightly browned and the ricotta is headed through, about 15 more minutes. Remove from oven. Top with more sauce, if desired, and serve.
Serve with a nice, green salad and enjoy!