It’s time to put the Conchiglioni in the spotlight with this recipe for Ricotta-style tofu stuffed pasta. This recipe is easy and can be adapted to any taste. It is also full of plant based proteins, healthy and delicious. This dish is ready in 30 minutes with only 9 basic ingredients. It can also be prepared in advance during a batch cooking session for example.
I love seeing your creations! I love to see when you take my recipe and adapt it to your own way with what you have on hand. Because my recipes are mainly there to inspire and guide you.
If you make this recipe, let me know! Leave a comment, give a rating and don’t forget to mention @vegandfred and the hashtag #minimalistvegan on Instagram. I can’t wait to see how you made this recipe and your combinations.
This recipe has been translated by an automatic translator.
Ricotta-style tofu stuffed pasta
- Food processor
- Casserole dish
- 250 g firm tofu
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp nutritional yeast
- 2 à 3 tbsp lemon juice
- 1 tsp salt more to taste
- Pepper to taste
- 20 Conchiglioni +- 150g
- 500 g pasta sauce , I used crushed tomatoes with onion & basilicum
- 2 tbsp nutritional yeast or non-dairy grated cheese
- fresh basilicum
- Put all the ingredients for the Ricotta-style tofu in a food processor and blend until smooth. Adjust the seasoning for direct use or let it rest in the fridge (up to 5 days), it will become even better.
- Cook the pasta al dente and run it under cold water at the end.
- Preheat your oven to 180°C fan oven.
- Stuff the pasta with the ricotta-style tofu and place it in a casserole dish that you have previously covered with the pasta sauce.
- Sprinkle with nutritional yeast (or vegetable grating) and bake for 20 minutes.
- Serve immediately, garnishing with a few fresh basil leaves.
- Store leftovers in the fridge for up to 3 days.
Les valeurs sont calculées avec un convertisseur en ligne et sont données à titre indicatif. Elles varient en fonction des ingrédients que tu utilises.
The cost indicated on this recipe is approximate. It depends on the products I buy (generally organic), fresh and in a supermarket (or bulk shop). Some of my products come from the Kazidomi website where you can find organic products up to 50% cheaper than in the shops. You can also get a 20€ discount on the annual subscription with the code VEGANDFRED (even if Kazidomi already offers you a discount on it).