Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stuffed Italian Shells with Miso Master Mellow White Miso

Stuffed Italian Shells

  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x


This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow White Miso and seasonings for the “Ricotta” cheese.




  1. Cook shells in boiling water until just tender. Drain and set aside.
  2. To prepare Ricotta, press tofu with a weight for ½ hr. to drain. Crumble tofu with hands and add remaining “ricotta” ingredients. Mix garlic, herbs, tahini, salt & pepper with chopped spinach and fill shells with mixture.
  3. Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
  4. Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.
  • Category: Main Dish
  • Cuisine: Italian

Back to Great Eastern Sun’s Healthy Recipes >