Broccoli Alfredo Stuffed Shells

You’ll be surprised by how much you love this recipe. This dish pairs a creamy Alfredo sauce with broccoli and ricotta–stuffed shells, and is topped with melty Mozzarella. Serve it with Dinner Rolls or Garlic and Herb Focaccia for the perfect comfort meal.

PREP TIME: 30 minutes, plus prep time for Cashew Cream

COOK TIME: 50 to 60 minutes, plus time to boil pasta

YIELD: 24 to 26 shells

INGREDIENTS:

PASTA

• 24 to 26 jumbo pasta shells
• 1 tbsp (15 ml) olive oil

FILLING

• 1 tbsp (15 ml) olive oil
• 2 cups (182 g) diced broccoli (diced small)
• 1 medium-sized sweet onion, chopped (about 1 cup [160 g])
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 1 (14- to 16-oz [396- to 453-g]) block firm or extra-firm tofu, pressed
• 1½ heaping cups (405 g) Cashew Cream (1½ batches)
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp dried chives
• ½ tsp garlic powder
• ½ tsp onion powder

ALFREDO SAUCE

• ½ cup (113 g) vegan butter
• ½ cup (62 g) all-purpose flour
• 3 cups (720 ml) plain, unsweetened rice milk
• ⅓ cup (27 g) nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp salt
• ½ tsp freshly ground black pepper

TOPPING

• 2 cups (226 g) vegan Mozzarella shreds

INSTRUCTIONS:

1. Make the Shells:
   • Cook the pasta shells according to the package instructions until al dente.
   • Drain and rinse the shells in cold water, then place them back in the pot. Toss with the olive oil to prevent sticking.
2. Make the Filling:
   • In a large sauté pan with a lid, heat olive oil over medium heat.
   • Add diced broccoli and chopped onion. Cover and cook for 7 to 10 minutes until onion is translucent and broccoli is tender.
   • Stir in minced garlic and cook for an additional 30 seconds to 1 minute. Remove from heat and set aside.
3. Prepare the Tofu Filling:
   • Crumble the pressed tofu into a large bowl.
   • Add Cashew Cream, dried oregano, dried parsley, dried basil, dried chives, garlic powder, onion powder, and the cooked vegetables.
   • Stir well until all ingredients are combined. Set aside.
4. Make the Alfredo Sauce:
   • In a medium-sized saucepan, melt vegan butter over medium-low heat.
   • Whisk in all-purpose flour until fully incorporated.
   • Slowly pour in rice milk while whisking constantly.
   • Increase heat to medium-high, bringing the mixture to a gentle boil. Lower the heat and let it simmer.
   • Whisk in nutritional yeast, garlic powder, dried oregano, dried basil, dried parsley, salt, and freshly ground black pepper.
   • Simmer for 3 to 5 minutes until the sauce thickens. Remove from heat and set aside.
5. Assemble and Bake:
   • Preheat the oven to 400°F (200°C).
   • Spread about half of the Alfredo sauce on the bottom of a 9 x 13–inch baking dish.
   • Fill each pasta shell with the tofu filling (about 2 to 3 tablespoons per shell) and arrange them evenly in the baking dish.
   • Top with the remaining Alfredo sauce and sprinkle vegan Mozzarella shreds on top.
   • Cover the dish with foil and bake on the middle rack for 30 minutes. Remove the foil and bake for another 5 to 10 minutes until the cheese is melted and bubbly.
   • Serve the vegan stuffed shells warm.