Spinach Stuffed Jumbo Shells
1/2 package (6 ounces) jumbo shells (make sure to use the jumbo size)
1 package (8 ounces) vegan cream cheese, any flavor (or use silken firm tofu)
1 package (10 ounces) frozen spinach
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1 jar (16 ounces) pasta sauce, any flavor (I like chunky garden), divided
1. Preheat oven to 350 degrees F. Cook shells according to package directions. Combine all other ingredients in a large bowl. When shells are done, drain in cold water to make it easier to handle while stuffing the shells.
2. Place about 1/4 cup of the sauce in a deep dish baking pan. Using a large tablespoon, spoon the spinach mixture into each shell and arrange in the baking dish.
3. Pour the remaining sauce evenly over the stuffed shells. Cover with foil and bake for about 25-30 minutes. Enjoy!!
Source of recipe: This recipe was inspired by a recipe for Barilla Stuffed Shells off of the back of their box.
SO HOW'D IT GO?
so is it cream cheese or tofu?
I made this the other day for a family get-together. The omnis were making lasagna, and I was out of nutritional yeast for my vegan lasagna, and unable to travel to get some more. I came here looking for a lasagna/pasta dish, and remembered I had a leftover tub of soy cream cheese in the fridge. This recipe was awesome! I added just a bit of onion powder and garlic powder to the cream cheese mix, and I used chopped fresh spinach because it was all I had. I also sauteed mushrooms and added to my sauce. Creamy and perfect! I will definitely make again.