Tofu Stuffed Italian Shells

January 17, 2006

This is my modification of the recipe that was in the January edition of

Vegetarian Times. It was specifically for Tofu-phobes, which I definitely was.

But this dish was absolutely fantastic, and definitely will be included in the

recipe rotation. I have pictures of this recipe on my vegetarian food blog,

Protein Packed Stuffed Shells

18 jumbo pasta shells, cooked, drained, and rinsed

1 jar marinara sauce

Filling

1 (15oz pkg) extra firm tofu, drained

1/2 medium sized onion, peeled

7 oz frozen chopped spinach, thawed and drained

1/4 c fresh basil leaves

1 Tbsp Italian seasoning (more or less)

1 1/2 Tbsp minced garlic (again, more or less)

2 Tbsp olive oil

Freshly cracked pepper

Salt (about 1/2 tsp)

1/2 c shredded cheese (I used an Italian blend)

Extra cheese for top

Preheat oven to 400 degrees. Spread some marinara sauce on the bottom of a 9x13

baking dish. Put tofu in food processor, and process to desired texture. I then

put it into a medium sized bowl, and added the rest of the filling ingredients

and stirred it well by hand. You can opt to put all of the filling ingredients

in the processor. When filling is ready, place into a plastic bag, snip off

corner, and pipe filling into shells. Cover with remaining marinara sauce and

cheese. Bake in oven for 25 minutes, or until bubbly. Enjoy.

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