Terrific Tofu Stuffed Shells |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards , although I tweaked it a little. Ingredients:
1 (26 ounce) jar spaghetti sauce (i use ragu lite) |
1 (12 ounce) box jumbo pasta shells |
2 (12 ounce) boxes firm silken tofu (i use mori nu lite) |
8 ounces soy mozzarella cheese (optional) |
4 ounces vegan parmesan cheese |
1/2-1 teaspoon salt |
1 teaspoon oregano or 1 teaspoon basil (or both) |
1 teaspoon parsley |
garlic powder |
onion powder |
chives |
pepper |
Directions:
1. Boil the pasta shells according to the directions on the package.
2. When cooked, strain and place in cool water or on wax paper; set aside.
3. Preheat oven to 350 degrees.
4. Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
5. Shred soy mozzarella cheese in a bowl (if not already shredded).
6. Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
7. Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
8. Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
9. Place the stuffed shells in the baking pan.
10. Drizzle a little of the spaghetti sauce over each shell.
11. Cover tightly with foil and bake for 25 to 30 minutes.
12. Let rest for 5 minutes and serve.
13. Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.
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