Veggie Stuffed Shells (Vegan)

JanuaryBride's Note:

Recipe from Taste of Home, so I am going to post it here for good measure.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 (12 ounce) package jumbo pasta shells
• 1/2 lb sliced fresh mushrooms
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 (12 1/3 ounce) package silken extra firm tofu
• 3 tablespoons lemon juice
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (3 7/8 ounce) can sliced ripe olives, drained
• 3 tablespoons minced fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 (26 ounce) jar marinara sauce
• 1/4 cup pine nuts

Directions:

1. Cook pasta according to package directions; drain.
2. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
3. In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
4. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
5. Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
6. Uncover; bake 5-10 minutes longer or until bubbly.

Reviews

[Nikoma]

I am sorry for the low stars, however this just didn't work for me. I thought with all the great flavor from the onions, mushrooms, spices etc it was a sure hit! Honestly though, the filling just tastes like grass! None of the other flavors came through, only the spinach! The tofu did not add any creaminess to the filling (and I've used it as a ricotta sub before with great success). I expected the lemon to lend a nice tang...but nothing. I used home made sauce, but other then that I made the recipe exactly as written.

[Wish I Could Cook]

It's a winner! Although I made a few subs, I think the base recipe is excellent. Biggest change was that I used the manacotti tubes I had on hand. Then because I didn't have any fresh basil, I used two cubes of frozen pesto that I had made earlier in the year. Was a great addition. I also added 1/4 of nutrional yeast just because I thought this would be a good use for it. And to try to boost the italian flavor of the tofu mixture, I added about a tablespoon of an italian spice mix. End result was a great, healthy main dish!