Baked Shells With Tofu & Beef |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Originally from Yoga Journal, but with meat to increase protein and with directions for the sauce Ingredients:
16 pasta shells, jumbo |
1 1/2 lbs lean ground beef |
15 ounces extra firm tofu, drained |
2 (14 ounce) cans stewed tomatoes |
1/2 cup red wine |
4 garlic cloves, 2 minced, 2 peeled and crushed |
2 onions, 1 coarsely chopped, 1 quartered |
1/2 lb spinach leaves, steamed, drained, and chopped |
1/4 cup fresh basil leaf |
2 tablespoons extra virgin olive oil |
1 tablespoon dried oregano |
1 tablespoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup lowfat mozzarella cheese |
Directions:
1. Heat 1 tbs olive oil in a large nonstick pan; add ground beef and cook until a golden brown. Drain and set aside.
2. Add more olive oil if necessary and then add garlic, chopped onion, 1 tbs dried basil; saute until onions are translucent and the garlic is fragrant.
3. Add the ground beef, red wine, and bring to low simmer. Let simmer for 5-6 minutes.
4. Preheat oven to 400 degrees. Cook pasta shells according to the package directions, but let remain a little al dente. Drain and rinse shells under cool water.
5. Spread half the sauce across the bottom of a medium baking dish.
6. Put tofu and all remaining ingredients except the cheese, pasta shells, and remaining sauce in a food processor and puree; add olive oil if necessary.
7. Place tofu mixture into a large plastic seal-able bag. Cut off one corner (not to big a hole or you have tofu everywhere) and squeeze enough of the tofu mixture in each shell to fill all 16. If there is extra tofu mixture, add it to the remaining sauce and mix through. Arrange the shells over the sauce in the baking dish.
8. Drizzle the shells with the remaining sauce. Cover the dish with the mozzarella. Bake for 20-30 minutes or until the cheese is melted and a little browned.
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