Tofu Ricotta-Stuffed Pasta Shells

These tofu ricotta stuffed pasta shells are delicious and indulgent! The tofu provides protein and nourishment and the fresh marinara sauce adds a bold, savory flavor. Pair this with a light, spinach salad dressed with balsamic vinaigrette.

INGREDIENTS

• 20 jumbo pasta shells
• 1 14-ounce package of firm tofu, or homemade tofu
• 1/2 cup parsley
• 2 garlic cloves, fresh
• 1 large onion, cut finely
• 2 tablespoons nutritional yeast
• 1/2 lemon, juiced
• 1 jar of organic marinara pasta sauce
• Salt and pepper, to taste

PREPARATION

TO MAKE THE SHELLS:

1. *  Cook shells according to package until slightly underdone. Drain and rinse with cool water to prevent sticking.
2. *  In a pan, cook the onion, garlic and parsley until golden. Once done season with salt and pepper
3. *  Preheat oven to 355°F.

TO MAKE THE RICOTTA:

1. *  With a food processor process the tofu and nutritional yeast until smooth. Next, add in the onion mix and mix together with a spoon, finally pour lemon juice over the mix
2. *  Pour a little sauce in the dish to just cover the bottom (this will help the pasta from sticking to the bottom of the dish). Use a spoon to fill each shell with the tofu ricotta mixture, and lay each shell in the dish. Pour leftover marinara evenly over the shells.