Yields 30 to 40 stuffed shells
This recipe was served at our 2016 Annual Banquet to great acclaim.
- 1 box jumbo shells, about 30-40
- 1 batch Vegan Tofu Ricotta
- 1 batch Marinara Sauce
- Shredded vegan mozzarella, optional
Cook the shells according to the package instructions, just until firm to the bite. After draining, run cold water over the cooked pasta so that they cool down quickly.
Preheat the oven to 350 degrees F.
Stuff each shell with enough tofu ricotta to fill it completely.
Put a bit of the sauce in a large baking dish, enough to cover the bottom in a thin layer. Put each stuffed shell on top of the sauce. Spoon more of the sauce over the shells.
Optionally, top the shells with vegan mozzarella. (At the banquet, we used mozzarella from The Herbivorous Butcher.)
Bake for 25 minutes. Let cool for 10 minutes before serving.