Jumbo Tofu-Spinach Shells

[Guest guest]

***If gluten-free pasta shells or manicotti are not available, use homemade

gluten free crepes instead (the cashew recipe or a cornstarch recipe). Wrap the

filling in the crepes as directed in the recipe for the shells. Continue with

the recipe as given.

 

Jumbo Tofu-Spinach Shells

 

24 jumbo gluten-free pasta shells (or 14 gf manicotti)

2 - 10 oz. packages frozen, chopped, spinach

1/3 cup minced onion

2 tsp. vegan margarine

1 lb. soft tofu, mashed

1 tsp. egg replacer

1/2 tsp. salt

1/4 tsp. nutmeg (optional)

4 cups meatless spaghetti sauce (jar or homemade)

1 cup shredded soy cheese

 

Cook shells in boiling water until almost tender. Drain. Cook spinach as

directed on package; drain well. Cook onion in margarine until tender. In

medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each

shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a

9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining

sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly.

Remove cover; top with soy cheese and continue baking until cheese is melted,

about 5 minutes.

 

Note: homemade " melty cheese " can be substituted for the soy cheese.