Plant Based Stuffed Shells

These plant-based stuffed shells are a great comfort food without being super heavy and loaded with dairy. We make these dairy free by using WayFare Sour Cream and Cheddar (or you can swap for the Nacho flavor). While these shells are simple to make, they pack a lot of flavor! Add a side of steamed veggies or a mixed green salad, and dinner is served!

Ingredients for ricotta mixture:

1 sweet onion, diced
5 cloves of garlic, minced
2- 14 oz packs of tofu (extra-firm or firm), drained
1 cup WayFare Cheddar (or Nacho)
1/2 cup WayFare Sour Cream
1/2 tsp salt
pinch of ground nutmeg
1- 10 oz box of frozen spinach, drained (more if desired)
1 ½ tsp dried oregano
1 ½ tsp dried basil
pepper to taste

Other:

1- 28 oz jar marinara sauce
1- 12 oz box jumbo pasta shells (approximately 30 shells)
¾ cup melted WayFare Cheddar (or Nacho)

Instructions:

Preheat oven to 375°  F. Prepare 9″ x 13″ baking dish.

1. Saute onion and garlic.
2. Prepare ricotta filling: In a large bowl, mash tofu and mix with cheese, sour cream, salt, nutmeg, spinach, oregano, basil, pepper. Mix in sauteed onion and garlic. Set aside.
3. Cook the shells according to box instructions. Don’t over cook. Drain and rinse with cold water.
4. Cover the bottom of 9″ x 13″ baking dish with marinara sauce. Fill the shells with ricotta mixture and place in the baking dish
5. Pour remainder of sauce over shells. Pour melted cheese over them. Cover loosely with foil and bake for 30 minutes at 375° F. Bake an additional 10 minutes uncovered. Let cool 10 minutes before serving.