Dairy Free Stuffed Shells With Lentil Bolognese

Dinner, Holiday, Pasta by Chanty
Spread the love
Print Recipe Jump to Recipe

Dairy free stuffed shells made from protein rich tofu baked in a hearty and savory lentil bolognese sauce! Ultimate comfort meal thats secretly highly nutritious! High in fiber from the lentils, high in protein from the blended tofu ricotta and packed with veggies like cooked spinach, zucchini and mushrooms. Enjoy a satisfying cozy dinner while checking off many nutritional boxes at the same time.

whats in dairy free stuffed shells WITH LENTIL BOLOGNESE?

For the TOFU RICOTTA

firm tofu

lemon juice and zest

olive oil

nutritional yeast

salt

spinach or kale

For the VEGGIE LENTIL MARINARA

onion

mushrooms

zucchini

red lentils

marinara sauce

water

Italian seasoning

organic pasta shells

dairy free mozzarella shreds

OR make my cashew cheese sauce

make it in 4 simple steps

  1. Blend up the tofu ricotta ingredients.
  2. Simmer the lentil bolognese sauce together.
  3. Boil the pasta shells.
  4. Assemble– Stuff the shells with tofu ricotta, layer on top of the lentil bolognese, top with cheese and bake!

MAKE AHEAD AND FREEZE

This recipe can be meal prepped and frozen for a ready made freezer meal. To reheat from frozen bake at 350 for 1 hour 15 minutes covered. I made this recipe in my recent freezer meal prep video on Youtube using these stainless steel meal prep containers. They can go from the freezer to the oven (just remove the lid).

Dairy Free Stuffed Shells With Lentil Bolognese Sauce

Tofu ricotta stuffed pasta with veggie and lentils stewed in marinara sauce
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 30 shells
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

Tofu ricotta
  • 1 package firm tofu
  • 1 large lemon juiced about 2 tbsp
  • 1 tbsp lemon zest
  • 2 tbsp olive oil use a high quality one for best taste
  • 2 tbsp nutritional yeast
  • salt to your taste start with 1/4 tsp then add more as needed
  • 1 lb frozen chopped spinach, cooked and water squeezed out or steamed & finely chopped kale
Veggie Lentil Marinara
  • 1 onion diced
  • 4 oz mushrooms diced small
  • 1 zucchini diced
  • 1/4 cup red lentils rinsed
  • 1 jar marinara sauce
  • 1 cup water
  • 1 tbsp Italian seasoning
Other Ingredients
  • 1/2 box organic pasta shells
  • 1/2 cup dairy free mozzarella cheese shreds

Method
 

  1. 1. Warm up a small sauce pan on the stovetop. Cook the diced onions and mushrooms in 1 tbsp olive oil (or water saute for oil free) until soft and fragrant. Add in the lentils, water, marinara sauce, spices and stir. Bring to a boil then simmer for 12 minutes. Add in the zucchini and cook for another 5 minutes til soft.
  2. 2. Make tofu ricotta- Add all tofu ricotta ingredients (besides spinach) to a food processor and blend until super smooth. Transfer to a large mixing bowl and stir in 1 lb of cooked frozen chopped spinach.
  3. 3. To a large stock pan boil water to cook the pasta shells. Boil until al dente- about 6 minutes, then drain and set aside.
  4. 4. Assemble the stuffed shells- Spread out the veggie lentil bolognese sauce on the bottom of a 13 x 9 baking pan. Scoop 1 tbsp of tofu ricotta into a cooked shell and place the shell into the sauce. Repeat until all shells are stuffed. Top with shredded mozzarella or my homemade cashew cheese sauce which you can find on this blog.
  5. 5. Bake at 350 for 45 minutes covered. If cooking from frozen bake for 1 hr 15 minutes.

Leave a Reply

Recipe Rating