Jumbo Tofu Ricotta Stuffed Shells

With Fresh Herb Tomato Sauce

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Vegetarian
A note about serious food allergies

Few things are as comforting as a casserole dish full of lightly crisped pasta shells stuffed with an herb-laced, dairy-free ricotta and topped with a bright sauce of tomatoes and fresh herbs. Completely cholesterol-free and vegan (but you'd never know it).

In Your Box (serves 2)

  • 1 Yellow Onion
  • 2 Celery Stalks
  • 5 Garlic Cloves
  • 6 Basil Sprigs
  • 4 Parsley Sprigs
  • Info
    12 oz. Extra Firm Tofu
  • 1 Lemon
  • 3 Tbsp. Nutritional Yeast
  • ½ tsp. Red Pepper Flakes
  • Info
    20 Jumbo Pasta Shells, Vegan
  • 28 oz. Diced Tomatoes, Canned
  • Nutrition (per serving)

  • Calories
    724
  • Carbohydrates
    70g
  • Fat
    40g
  • Protein
    31g
  • Sodium
    1292mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Pot
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Large Pan
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and prepare a lightly greased baking dish. Thoroughly rinse produce and pat dry. Bring a medium pot of water to a boil. Finely chop onion. Finely dice celery. Finely mince garlic. Finely slice basil and parsley. Drain water from tofu, press excess water out, and whir in the food processor or bldner for a minute or so, or until slightly creamy or at the desired consistency (longer processing renders a texture closest to creamy ricotta). Halve lemon and zest one half for garnish, if desired.

  • Step 2 - Prepare the Tofu Ricotta
    2

    Prepare the Tofu Ricotta

    In a large pan, sauté 3 minced garlic cloves and diced onion in 1 tsp. olive oil for about 5 minutes. Season with salt and pepper. Add in chopped celery stalks, half of basil, half of parsley (reserving some for garnish, if desired), and sauté for another 5 minutes. Pour processed tofu into the skillet. Stir in nutritional yeast, salt and pepper to taste, 1 Tbsp. lemon juice, and red pepper flakes to taste. Over medium heat, cook for about 8-10 minutes, or until most of the liquid cooks off. Remove from heat and set aside.

  • Step 3 - Soften the Shells
    3

    Soften the Shells

    Once water is boiling, add pasta shells and cook until al dente, about 8-11 minutes. (Be careful not to overcook or break shells as you remove them from the water.) Drain shells and set aside to cool and firm a bit before stuffing.

  • Step 4 - Make the Tomato Sauce
    4

    Make the Tomato Sauce

    In a medium pan, combine 3 Tbsp. olive oil, remaining parsley, remaining basil and garlic over medium-high heat. When garlic is sizzling, add canned tomatoes (with the juice from the can) and season with salt and pepper to taste. Lower the heat to medium and cook, stirring occasionally, until the liquid has evaporated and the oil begins to separate from the sauce, about 15 minutes.

  • Step 5 - Stuff and Bake the Shells
    5

    Stuff and Bake the Shells

    Spoon about 1 cup tomato sauce into the casserole dish and spread around. Gently stuff about 2 Tbsp. tofu ricotta into each shell and place stuffed shells on top of tomato sauce. Cover shells with the remaining tomato sauce and any leftover tofu ricotta. Cover dish with tin foil and poke several air holes. Bake at 400 degrees for about 20 minutes, or until heated throughout and slightly crispy.

  • Step 6 - Assemble the Dish
    6

    Assemble the Dish

    Place 6 stuffed shells on a plate. Ladle any remaining tomato sauce atop shells. Add any additional tofu ricotta, if desired. Garnish with remaining fresh basil, parsley, and lemon zest, if desired.