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)
Provided by havolina
Categories Pasta Shells
Time 1h20m
Yield 20 stuffed shells, 5 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 458.1, Fat 7.1, SaturatedFat 1.1, Sodium 1470.1, Carbohydrate 80.8, Fiber 6.8, Sugar 10.9, Protein 20.1
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