PS Vegan Stuffed Shells

Chef: Shane Martin, Shane and Simple

Makes: 8 Servings

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

INGREDIENTS

  • 1 box whole grain, regular, or gluten-free jumbo shell pasta

  • 1 recipe Shane and Simple Vegan Tofu Ricotta

  • 3 c Shane and Simple Vegan Marinara

For Serving

  • Shane and Simple Vegan Parmesan (optional)

DIRECTIONS

  1. Preheat your oven to 375 degrees F.

  2. Make the marinara.

  3. Cook the pasta shells according to the package instructions.

  4. Make the tofu ricotta and set it aside.

Assembly

  1. Spread 1 ½ c of the marinara sauce evenly on the bottom of either a 9” x 13” pan or a 8” x 8” baking dish.

  2. Fill each pasta shell with 1-2 heaping T of the tofu ricotta.

  3. Place the shells open side up in the baking dish and continue until you’ve used all the ricotta filling.

  4. Pour the remaining sauce over the shells and bake uncovered for 25 min or until the sauce is bubbling.

  5. Remove and serve immediately with my Vegan Parmesan sprinkled on top. (Optional)

In January of 2013, two weeks before his 40th birthday, Shane was topping the scales at 300 lbs., dealing with Type 2 diabetes, had a fatty liver, high blood pressure, and his cholesterol was over 400! Depressed, sick, and at the end of his rope, a friend recommended he watch the documentary Forks Over Knives. The next day he went all-in on a plant-based diet and in 3 months dropped 55 lbs., was no longer diabetic, his blood pressure was normal, and his cholesterol dropped over 200 points. To date, Shane has lost over 100 lbs. and is super passionate about helping people when it comes to cooking, eating, and health. Shane likes to tell people, "If this Mississippi-meat-cheese-and-mayonnaise-eating-boy can do it, ANYONE can!" Shane shares healthy vegan recipes that are practical, affordable, that anyone can make and love! Visit Shane’s amazing site at Shane and Simple, Facebook, Pinterest & Instagram.

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