Vegan Spinach and Artichoke Stuffed Shells

Ingredients

• 24 shells Jumbo Pasta Shells
• about 285 g Frozen Spinach
• about 400 g Artichoke Hearts (canned)
• about 400 g Tofu (firm)
• 1/4 cup Nutritional Yeast
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• about 680 g Marinara Sauce
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 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 about 285 g 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 about 400 g of canned artichoke hearts into 1.27 cm pieces.
3. 3Crumble the about 400 g 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 about 285 g of spinach, and the chopped about 400 g of artichoke hearts. Stir well until all ingredients are evenly distributed.
5. 5Lightly grease a 22.86 × 33.02 cm 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 about 680 g 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 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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