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Sunday, June 13, 2010

What's for Sunday Dinner? Dairy Free Stuffed Shells

This is one of my favs and the family loves it too. I have worked hard on creating the perfect recipe for this dish. I lived many years thinking that tofu was awful and something only vegans ate. But I was oh so naive! I have loved working with this versatile food. So now let me give the you the "dish" on this:

1 pkg. large shell pasta
1 14(oz) pkg of firm tofu
1 8-10 (oz) pkg of frozen chopped spinach
1 tsp lemon juice
1 tsp of garlic powder or 2 crushed garlic cloves
1 tsp salt
1/4 tsp pepper
1/2 finely chopped onion or 1 tsp onion powder
1 tsp italian seasoning
1/2 -3/4 cup daiya cheese or any dairy free cheese of your choice
1 jar of your fav spaghetti sauce
extra cheese for the top

Cook pasta according to package. Drain then let cool a bit. While the pasta is cooking, Put tofu in medium size bowl with spinach,lemon juice, garlic, salt,pepper, onion, italian seasoning and cheese. Mix well, I use my clean hands but you can use a large spoon if you prefer.
Get out a 9 x 13 glass baking dish and spray with a non- stick spray.
Spoon a bit of tofu mixture into each pasta shell. However full you like the shells of course. place them in the pan along side each other. When done pour your pasta sauce on top of the shells and sprinkle more cheese on top. Bake at 350 degrees for 30 minutes. Then Wa la! You have yourself a beautiful piece of art! Ok maybe not art but delicious food.
You may have some pasta left over. If you are so inclined or have a very large family, you can always double the tofu mixture ingredients so you can fill every pasta shell.
This recipe makes about 15 shells.

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