Vegan Baked Conchiglioni  with Tofu Ricotta and Spinach

You'll need: tofu ricotta, conchiglioni, pasta sauce, spinach, basil, miso paste, garlic, Italian seasoning, vegan mozzarella, olive oil, white wine, salt and pepper

We use our homemade tofu ricotta cheese for this Vegan Baked Conchiglioni recipe. It's so easy to make!

Step 1: First, saute the spinach, basil, and garlic in the olive oil and white wine. Sprinkle on the salt and pepper.

Step 2: To a large mixing bowl, add the sauteed greens, tofu ricotta, just 1 cup of the vegan mozzarella, miso, and Italian seasoning. Stir until totally combined.

Step 3: Next, get a large square baking dish out and preheat your oven to 350F. Spread 1.5 cups marinara in the bottom of your casserole dish.

Step 4: Then, fill the conchiglioni. Gently spoon the tofu ricotta  filling into each shell and place in the sauced up dish, open side up.

Step 5: Pour the rest of the pasta sauce over the conchiglioni and top with the remaining vegan mozzarella shreds.

Step 6: Before baking the dish, make sure you cover it tightly with either a lid that comes with the dish or tightly with tin foil.

Step 7: Once covered, bake the vegan conchiglioni at 350F for 30 minutes. At 30 min, remove the dish from the oven and remove the lid.

Step 8: Return the casserole dish to the oven and bake an additional 10-15 minutes uncovered. Let sit outside the oven, uncovered, for 5-10 minutes before serving.

Serve this Vegan Baked Conchiglioni hot for a plant-based Sunday dinner the whole family will love! It's perfect on its own or served with a side salad and hefty portion of garlic bread.

Want more vegan Italian pasta recipes like this? Check out our Aglio e Olio recipe with Broccoli Rabe!