These dairy free, nut free stuffed pasta shells will likely become a new family favorite. They are easy to make and will be quick to disappear. These are just as delicious as the stuffed shells you remember eating as a kid—only these are made PLANTSTRONG!
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The Rinotta Cheeze:
1 15 oz. can Cannellini Beans (white kidney) – drained
2 packages firm tofu
4 cloves of garlic or a tablespoon of minced garlic
1/4 cup nutritional yeast
2 tablespoon of Italian seasoning
3 (25 oz.) jars oil-free, low sodium pasta sauce
3/4 cup of water
3 cups fresh spinach
2 (8 oz.) boxes jumbo brown rice shells** – we recommend Tinkyada brand
- In a food processor blend until smooth: beans, tofu, garlic, nutritional yeast and 1 tablespoon of the Italian seasoning. Taste your rinotta cheeze. Need more garlic? Not enough herbs? Add more if you wish. Taste again. Repeat until you are happy with your creation.
- Cover the bottom of a 13×9 pan with the pasta sauce and water, stir to combine.
- Add a layer of spinach.
- Fill the uncooked pasta shells with the rinotta mixture using a small spoon. Place the shells in the pan, applying gentle pressure to submerge the shells down into the sauce layer so they are 75% covered with sauce. The shells will absorb the sauce as they bake to soften the shells.
- Top the shells with some extra Italian spices.
- Cover the pan with foil and bake at 425 for 35-40 minutes until the liquid is boiling and the shells are cooked al dente.
Note: If no food processor is available, you can mash the beans and tofu by hand if necessary. Serve this dish with a big green salad.
This recipe makes approximately 40 stuffed shells or 8 Servings.
**You could easily substitute whole wheat lasagna noodles in place of the shells. Simply cook the noodles according to the package, then spread with the filling, roll-up and bake!