Very Veggie Stuffed Shells

Thursday, April 21, 2011

  • 12 oz box large pasta shells
  • 10 oz package frozen spinach
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, crushed
  • 8 oz mushrooms, sliced
  • 12.3 oz box extra firm Silken Tofu, drained
  • 2-3 Tablespoons lemon juice
  • 3.8 oz can sliced black olives, drained
  • 1/2 cup basil, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarse ground black pepper
  • 2 1/2 cups prepared spaghetti sauce
  • 4 Tablespoons pine nuts
Bring a large stockpot of salted water to a boil and cook pasta shells al dente, according to the package directions (usually 12 minutes.) Meanwhile, put frozen spinach in a microwave-safe dish with a lid. Cover and microwave on high about 5 minutes. Remove lid and set aside to cool. In a non-stick skillet with a lid, heat olive oil on medium. Saute onion for 2 minutes, until brown on edges. Reduce heat to low. Stir in garlic and mushrooms. Cover and let simmer for 10 minutes. Place tofu in a medium-size mixing bowl. Sprinkle lemon juice over tofu and stir with a fork, crumbling tofu into small curds that resemble ricotta cheese. While tofu marinates in juice, drain the spinach. Squeeze all the excess water out of the spinach, one handful at a time. Once mushrooms have sauteed 10 minutes, stir in tofu, spinach, olives, basil, salt and pepper. Simmer over low heat another 10 minutes. Preheat oven to 375. Spread spaghetti sauce in the bottom of a 12x8" baking dish. Gently spoon vegetable-tofu filling into the shells. Arrange in tight rows on top of the sauce. Bake for 15 minutes on the middle rack. Raise oven heat to broil. Sprinkle shells with pine nuts and broil (still on middle rack) for 5 minutes. Serve warm with garlic bread and a green salad.

I'm not wild about this, but maybe it's just because it make so much and I have been eating it all week long. You can definitely tell the difference taste wise between tofu and ricotta cheese. I liked that it is a lot healthier but this is just a meh. 

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