Vegan Stuffed Shells

Blackbird Foods Recipe

Serves 3 | About 15-16 Stuffed Shells

INGREDIENTS

• 1 box Blackbird Rosemary Garlic or Original Seitan (8 oz)

• 1 1/2 cups Fresh Spinach

• 1 box Jumbo Stuffed Shells Pasta

• 24 oz Marinara Sauce

• 14 oz Soft Tofu

• 1 tbsp Nutritional Yeast

• 1/2 tbsp White Miso

• 2 tbsps Olive Oil

• 1 tsp Garlic Powder (Optional- minced garlic)

• 1 tsp Oregano

• 1/2 tsp Salt

• 1/2 tsp Black Pepper

• 1/4 tsp Red Pepper Flakes

• 1 tablespoon Lemon Juice

• Zest from 1 Lemon

METHOD

1. Preheat the oven to 425 degrees Fahrenheit. Begin heating large pot of salted water for pasta.

2. In blender, pulse Blackbird Seitan into small sausage-sized pieces.

3. Heat skillet with 1 tbsp Olive Oil, pan fry seitan crumbles for 1-2 minutes. (Set aside blender for step 4) Add in fresh Spinach and continuously stir until wilted. Scoop mixture into medium/large bowl.

4. Using the same blender, add in Soft Tofu, Nutritional Yeast, White Miso, 1 tbsp Olive Oil, Garlic Powder, Oregano, Salt, Pepper, Red Pepper Flakes, and Lemon Juice. Blend until smooth. Mix tofu ricotta and seitan/spinach together in the same bowl.

5. Add Jumbo Pasta Shells into pot of boiling water. Follow pasta directions on box and cook until al dente. Drain pasta.

6. Fill either 2 8x8” square glass pans or 1 large glass pan with Marinara Sauce. (About 1 cup of sauce in the bottom of 8x8” square pan) Fill each shell with a heaping tablespoon of ricotta seitan filling. Place in pan leaving an inch of space between each pasta shell. Continue with remaining pasta. You should have about 15-16 stuffed shells.

7. Cover each shell with about 1 tablespoon of Marinara Sauce. Sprinkle lemon zest on top. Cover pan with aluminum foil and bake for 20 minutes.

8. Remove from oven and serve with additional sauce.

NOTES

• Stuffed Shells can be kept in the fridge for 1-2 days.

• If desired, sprinkle vegan mozzarella cheese on top of each shell before baking.