Vegan Stuffed Shells
Don't tell anyone it isn't Ricotta. They will never know! I served this at a potluck where most were meat eaters. It passed with flying colors. No one even thought it was vegan until I told them. Most went back for seconds after finding out. This recipe is from the Post Punk Kitchen (www.ppk.com)
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READY IN: 1hr 20mins
SERVES: 5
YIELD: 20 stuffed shells
UNITS: US
INGREDIENTS
Nutrition- 16ounces jumbo pasta shells
- 12
- 1tablespoon extra virgin olive oil
- 1teaspoon sea salt
- 32ounces tomato sauce
- 16
- 1⁄2
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DIRECTIONS
- preheat oven to 350 degrees.
- bring water to a boil, and cook shells al dente according to the package directions.
- drain and let cool.
- in food processor, crumble tofu and add salt and olive oil.
- blend to a smooth consistency (like ricotta.).
- sautee spinach in 2 T olive oil.
- add spinach to tofu mixture.
- coat bottom of 9x13 pan with tomato sauce.
- fill each jumbo shell with about 1.5 T of the "ricotta".
- place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
- cover with foil and bake for 15 minutes.
- uncover and bake for an additional 20 or until cheese is melty.
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