We love stuffed shells filled with my vegan ricotta cheese recipe, so I decided to put a little twist on Italian food and basically make it Mexican pasta. What a great idea this recipe was. You can fill it with black beans, refried beans, browned seasoned tempeh or a veggie meat like Morningstar Farms crumbles or Gimme Lean Beef Style. We simply chose peppers, onions and refried beans and a chipotle skillet sauce from Whole Foods.
Jumbo pasta shells, about 15
1 cup refried beans
1 cup green and red peppers, chopped
1/4 cup onion, chopped
2 cloves garlic
2 – 3 tsp Mexican chile powder
2 tbsp. olive oil
1 package chipotle lime skillet sauce or enchilada/taco sauce of your choice
1 cup Daiya pepperjack shreds
Preheat oven to 350°. Cook pasta shells as per package directions and set aside to cool. Chop all veggies and set aside. Heat oil in skillet. Once heated, add the garlic and onion and sautee until the garlic is slightly beginning to brown, about 5 minutes. Add peppers and sautee until onion and peppers are fully cooked. Remove mixture from pan and let cool. When safe to handle, add about a tablespoon of refired beans, followed by about a tablespoon of the pepeprs/onions mixture. After filling each shell, place into glass baking dish until the dish is filled all the way with shells. It’s ok to tightly pack them. Smother in your favorite sauce and Daiya cheese, Bake for 15-20 minutes or until Daiya is very melty. Serve with a side of avocado and fresh tomato. Makes about 4 servings.