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    Vegetarian Stuffed Shells


    Source of Recipe


    unknown

    List of Ingredients




    SAUCE
    1 jumbo can chopped tomatoes
    2 small cans tomato paste
    oregano, basil, garlic, salt and pepper

    SHELLS:
    12 jumbo pasta shells
    2 cups ricotta or mashed firm tofu
    1/2 cup Parmesan cheese
    5 ounces frozen chopped spinach or 1/2 fresh bunch
    2 medium tomatoes, cut into small chunks
    2 cloves garlic, crushed
    10 medium size mushrooms, sliced
    1 jar spaghetti sauce
    mozzarella cheese
    pepper, basil and oregano to taste

    Recipe



    Start cooking pasta, according to directions. While it cooks, drains and cools you can prepare the filling. Mix all ingredients, besides sauce and mozzarella cheese. When shells are cooled, generously fill them with spoonfuls of the cottage cheese or tofu mixture. Arrange alternating layers of the sauce and stuffed shells in a casserole dish (a 2 quart dish should be fine), ending with the sauce on top. Top with cheese, if desired. Cover with foil and bake at 375ºF for 20-25 minutes, or until hot. Serves 4.

 

 

 

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