Vegan Spinach and Artichoke Stuffed Shells

Ingredients

• 24 shells Jumbo Pasta Shells
• 10 oz Frozen Spinach
• 14 oz Artichoke Hearts (canned)
• 14 oz Tofu (firm)
• 1/4 cup Nutritional Yeast
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 24 oz Marinara Sauce
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Bring a large pot of water to a rolling boil. Add the 24 jumbo pasta shells to the boiling water and cook for 8-10 minutes, or until they are tender but still firm to the bite (al dente). Drain the cooked shells and set them aside.
2. 2Thaw the 10 oz of frozen spinach completely. Place the thawed spinach into a clean kitchen towel or a fine-mesh sieve and squeeze out as much excess water as possible. Roughly chop the 14 oz of canned artichoke hearts into 1/2-inch pieces.
3. 3Crumble the 14 oz of firm tofu into a food processor. Add the 1/4 cup of nutritional yeast, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of salt, and 1/2 tsp of black pepper. Blend until the mixture is smooth and creamy, with no large lumps of tofu remaining.
4. 4In a large mixing bowl, combine the creamy tofu mixture, the squeezed 10 oz of spinach, and the chopped 14 oz of artichoke hearts. Stir well until all ingredients are evenly distributed.
5. 5Lightly grease a 9x13-inch baking dish with the 1 tbsp of olive oil. Carefully stuff each of the 24 cooked pasta shells with approximately 2-3 tablespoons of the spinach and artichoke mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
6. 6Pour the 24 oz of marinara sauce evenly over the stuffed shells in the baking dish, ensuring all shells are covered with sauce.
7. 7Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the sauce is bubbly around the edges and the filling is heated through. The dish should feel hot to the touch when carefully removed from the oven. Serve warm.

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