Sure to Fool 'Em Vegan Stuffed Shells Recipe

Heat the olive oil in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic begins to brown about 5 minutes. Add the chopped tomatoes tomato sauce bruschetta and salt. Cook and stir for 5 minutes then stir in the red wine and sugar. Simmer for 30 minutes.

Preheat an oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray then spread layer of the prepared tomato sauce on the bottom of the pan.

Place the tofu onion spinach and pesto into a blender. Cover and puree until smooth. Pour the tofu mixture into a resealable plastic bag. Snip the corner off the bottom of the bag and pipe the mixture into the pasta shells. Arrange the pasta shells in the prepared baking pan. Pour the remaining tomato sauce over the shells then cover the pan with aluminum foil.

Bake in the preheated oven until the pasta shells are tender about 20 minutes. Remove the foil and sprinkle the soy cheese on top. Return to the oven and continue baking until the the cheese has melted about 10 minutes more.