Kree's IBS-safe Recipes
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Stuffed Shells
(Makes 1 9x13-inch pan) This version of stuffed shells, made with tofu, is every bit as delicious as the ricotta cheese version! The key is adding lots of delicious spices to the tofu mixture. This recipe is from mleonard on the IBS message boards, although I adapted it to fit my tastes. Ingredients: 1 (26 ounce) jar spaghetti sauce (I use Ragu lite) 1 (12 ounce) box jumbo pasta shells 2 (12 ounce) boxes firm silken tofu, crumbled (I use Mori Nu lite) 8 ounces soy mozzarella cheese (I omitted and it still turned out great!) 4 ounces vegan parmesan cheese 1/2-1 teaspoon salt 1 teaspoon oregano or basil (or both) 1 teaspoon parsley Additional Spices (to taste) garlic powder onion powder chives pepper 1. Boil the pasta shells according to the directions on the package. 2. When cooked, strain and place in cool water or on wax paper; set aside. 3. Preheat oven to 350 degrees. 4. Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan. 5. Shred soy mozzarella cheese in a bowl (if not already shredded). 6. Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired. 7. Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands). 8. Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff). 9. Place the stuffed shells in the baking pan. 10. Drizzle a little of the spaghetti sauce over each shell. 11. Cover tightly with foil and bake for 25 to 30 minutes. 12. Let rest for 5 minutes and serve. |
