Sharing good food with good friends is one of our favorite things. This is my go-to recipe when I want to have someone over for dinner, give a dish to someone for their own dinner, and/or have some great leftovers!
Everyone loves stuffed shells, and they’re super easy :)
With one box of giant shells, you’ll get two 9x14 casserole pans of deliciousness!
Get your stuff together: 1 box of giant shell pasta, 2 24 ounce jars of tomato sauce (whatever kind you like), 1 block of firm or extra-firm tofu, 2 packages of frozen spinach (thawed), 1 large onion (2 if they’re small), 6 cloves garlic, nutritional yeast, salt, pepper, olive oil, cheese (any kind from vegan to sheep to whatever), 2 9x14 pans, foil. If you’re using firm tofu instead of extra-firm tofu, you might want to squeeze it dry in some paper towels.
Simmer the shells for 9 minutes, and then drain and rinse them.
Meanwhile! Dice up the onion and garlic and saute it in olive oil. When it’s done, take it off the heat, crumble in your tofu, stir in the spinach, add some nutritional yeast, salt and pepper. Now pour some tomato sauce in the bottoms of both pans and spread it around a little.
Fill each shell with the filling and place in the pan. When both pans are full, pour the rest of the tomato sauce over all the shells, shred some cheese on top and cover them well with foil.
Bake the pans in the oven for 30-40 minutes.
If you’re feeding 2-4 people, you’ll probably have the second pan for leftovers—I reheat in the oven at 350 until it’s hot, but I’m sure you could microwave them too.
Steph Davis
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