| Nutrition Facts | |
|---|---|
| Servings:Â 25 | |
| Amount per serving | Â |
| Calories | 70 |
| % Daily Value* | |
| Total Fat 2g | 3% |
| Saturated Fat 0.4g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 6% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 2.6g | 9% |
| Total Sugars 2g | Â |
| Protein 6.5g |  |
| Vitamin D 0mcg | 0% |
| Calcium 114mg | 9% |
| Iron 2mg | 10% |
| Potassium 267mg | 6% |
Weight Watchers SmartPoints: 2 points, including all ingredients
If divided into 6 servings, each serving gives you over 27 grams of protein!
Nutrition facts are based on a recipe made with standard jumbo size pasta shells, full fat firm tofu, Bob’s Red Mill nutritional yeast, salt, onion powder, oregano, and tomato sauce. The recipe is completely added sugar free, with all sugars coming from natural sources. Numbers may vary slightly depending on the tomato sauce you choose.
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Soy Free Vegan Stuffed Shells:
While clearly different from traditional stuffed shell recipes, this almost-too-easy version with hummus is surprisingly really good!
- 8 oz jumbo shells
- 26 oz pasta sauce, jar or homemade, plus more for serving
- 24 oz hummus
- optional 1 cup cheese style shreds
Cook shells according to package directions until just al dente. Drain but don’t rinse. Preheat the oven to 350 F. Spread a third of the pasta sauce in the bottom of a 9 x 13 pan. Stuff shells with hummus, then place on top of the sauce in the pan. Cover with the remaining sauce (and cheese, if using). Bake on the center rack 25 minutes. I like to heat extra pasta sauce to spread on top before serving. Cover leftovers and refrigerate 3-4 days, or they can be frozen.
