, , , , , ,

Make-it-dairy-free Challenge Week 3: Baked Stuffed Shells

10:23 AM

When my husband and I started dating (roughly 1 million years ago), one of the first things he made for me was stuffed shells.  Dairy free, vegan, and completely delicious.   So this recipe is actually his, but it is a beautiful example of making something with predominant cheesy characteristics dairy-free.



Baked Stuffed Shells
2 tablespoons olive oil
1.5 teaspoon salt
1 teaspoon oregano
16 ounces extra firm tofu
2 cloves garlic
1 tablespoon nutritional yeast (if desired)
1 or 2 handfuls of fresh baby spinach
1 box jumbo shells
4 cups prepared marinara sauce or prepared tomato sauce
optional 1 cup Diaya mozzarella sprinkle on top

Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like.  Add spinach and pulse until incorporated.

Cook shells in boiling salted water until el dente and drain.
Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
  
Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes.



Enjoy! 

You Might Also Like

0 comments

Follow "Modified" By Email

Like us on Facebook