Terrific Tofu Stuffed Shells

These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if i hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although i did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because i didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but i liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the ibs message boards at www.helpforibs.com, although i tweaked it a little.

Steps

Boil the pasta shells according to the directions on the package.

When cooked , strain and place in cool water or on wax paper.

Set aside.

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray and spoon approximately 1 / 2 cup of spaghetti sauce on the bottom of the pan.

Shred soy mozzarella cheese in a bowl.

Add the tofu , soy parmesan , salt , pepper , basil , oregano , parsley , and any additional spices desired.

Mix until thoroughly combined.

Stuff each shell with approximately 2 tbsp of the soy mixture.

Place the stuffed shells in the baking pan.

Drizzle a little of the spaghetti sauce over each shell.

Cover tightly with foil and bake for 25 to 30 minutes.

Let rest for 5 minutes and serve.

Ingredients

spaghetti sauce, jumbo pasta shells, firm silken tofu, soy mozzarella cheese, vegan parmesan cheese, salt, oregano, parsley, garlic powder, onion powder, chives, pepper