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Cheese-Free Stuffed Shells

Source of Recipe


Vegetarian Times, January 2006






List of Ingredients



• 16 jumbo pasta shells
  
• 1/2 jar marinara sauce (about 13 ounces)
  
• 1 (15-ounce) package extra-firm tofu, drained
  
• 1/2 medium-sized onion, peeled and quartered
  
• 5 ounces frozen chopped spinach (about 1/2 cup), thawed and drained
  
• 1/4 cup fresh basil leaves
  
• 2 cloves garlic, peeled
  
• 2 Tbsp olive oil
  
• 1 Tbsp dried oregano
  
• 1/2 tsp salt
  
• 1/4 tsp ground black pepper
  
• 1/2 cup shredded Cheddar-style soy cheese
  






Instructions



1. Preheat oven to 400° F. Cook pasta shells according to package directions. Drain, and rinse under cold water. Spread 1/2 cup marinara sauce over bottom of 9- x 13-inch baking dish.
   
   
2. Put tofu and all remaining ingredients except soy cheese in food processor; purée. Transfer tofu mixture to 1-gallon sealable plastic bag. Snip off a bottom corner of bag; squeeze about 3 tablespoons tofu mixture into each shell.
   
   
3. Arrange shells over sauce in baking dish; drizzle with remaining sauce and cover tightly with foil. Bake 20 minutes. Remove foil, sprinkle shells with cheese, and bake 5 minutes or until cheese melts.
   
   Serves 4