Hosting dinner? Impress your guests with this vegan stuffed pasta shells recipe made with our Organic Unsweetened fortified Soy plant-based milk. Opting for dairy-free pasta is a great choice when hosting, as it caters to everyone’s needs – from vegans to those lactose intolerant or watching their cholesterol.
Ingredients:
250g jumbo pasta shells, cooked
1 1/2 cups vegan mozzarella cheese, grated
2/3 cup vegan parmesan cheese
For the Filling:
1/2 block firm tofu
1/4 cup Naturas Soy Milk
1/4 cup olive oil
1/2 cup nutritional yeast
1 tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper to taste
For the Meat Sauce:
150g vegan ground beef
2 vegan sausages, cooked and cubed
2 cups marinara sauce (homemade or store-bought)
1/3 cup pasta water
2 tbsp. olive oil
2 garlic cloves, minced
1 tbsp. onion powder
1 tbsp. Italian seasoning
Salt and pepper to taste
For the Bechamel Sauce:
2 cups Naturas Soy Milk
2 tbsp. vegan butter
2 1/2 tbsp. all-purpose flour
3 tbsp. nutritional yeast
1 tbsp. onion powder
1 tsp. black salt
Pepper to taste
Instructions:
1. For the Filling:
Place all the filling ingredients into a blender or food processor and blend until you have a smooth, thick paste, similar to the texture of ricotta cheese. Set aside.
2. For the Meat Sauce:
Heat up the olive oil in a medium-sized pan. Once hot, add the minced garlic and cook until fragrant.
Add the vegan ground beef and cook while breaking it into small pieces. Stir in the onion powder and Italian seasoning.
Once fully cooked, add the marinara sauce and stir. Then, add the cooked and cubed vegan sausages, pasta water, and salt and pepper to taste. Simmer the sauce for 10 minutes. Set aside.
3. For the Bechamel Sauce:
Melt the vegan butter in a medium-sized saucepan over medium heat. Mix in the flour to create a thick roux.
Immediately pour in 1 cup of Naturas Soy Milk and whisk until the roux dissolves. Add nutritional yeast, onion powder, black salt, and pepper to taste. Continue to whisk.
Pour in the remaining milk and cook the sauce at a simmer until it thickens, typically around 10 minutes. Set aside.
4. To Assemble the Pasta Shells:
Preheat the oven to 475°F (245°C).
Ensure that the pasta shells have cooled enough to handle comfortably.
Pour the meat sauce into a 9×13 baking dish, spreading it evenly to cover the entire tray.
Using a spoon or piping bag, stuff the pasta shells with the tofu filling (about 1 1/2 tbsp each) and place them in the baking tray.
Pour half of the bechamel sauce on top of the shells, then sprinkle 1/2 cup of vegan mozzarella cheese over it. Finally, pour the remaining sauce over the top. Add the remaining mozzarella cheese and parmesan cheese.
Bake the dish for 7 minutes, then broil for an additional 3 minutes or until the top turns golden brown.
Allow the dish to cool for 5 minutes before serving.
Our vegan stuffed pasta shells made with Organic Unsweetened fortified Soy plant-based milk is a dinner party hit. Not only does it accommodate diverse dietary preferences, from vegans to lactose-intolerant folks and cholesterol-watchers, but it’s so delicious that your guests might just demand an encore. Enjoy your delicious vegan stuffed pasta shells and bon appetit!
