"Why'd you make this whole pan of stuffed shells just for me?" I smiled as my husband enjoyed another cheesy bite,totally fooled. You see, I gave up dairy over the Summer, or since I do most of the cooking,he's also been living without anything ooey, gooey, or cheesy. The gawk of shock on his face when I said,"they're vegan," was absolutely priceless. "They taste genuine, or " he said. Mission accomplished! I have tofu to thank. Since it takes on the flavor of anything it's mixed with and throwing it in the food processor gives it that creamy ricotta texture,the dish tastes remarkably like the dairy-filled stuffed shells you know and love. But regain this - these babies are just 60 calories a piece. Order this meal at an Italian restaurant, and you're looking at nearly 200 calories per shell! That's outrageous. The next time you're craving some cheesy pasta comfort food, or whip up a batch of these.Related:
No One Will Believe That This Lasagna Is Dairy-Free Vegan Stuffed Shells From Jenny Sugar,POPSUGAR FitnessNotes This recipe can easily be made gluten-free using rice pasta shells.
Ingredients20 jumbo pasta shells (cook additional in case a few break)
14 ounces extrafirm tofu (1 container, pressed to remove water)
2 cups raw spinach
2 cloves fresh garlic
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
24 ounces marinara sauce (1 jar)DirectionsPreheat oven to 400°F. Lightly oil a glass baking dish.
Cook shells according to package until slightly underdone. Drain and rinse with chilly water to prevent sticking.
In a food processor, or combine the tofu,spinach, garlic cloves, and garlic powder,salt, and pepper until smooth. Pour a little sauce in the dish to just cover the bottom (this will retain the pasta shells moist and serve prevent them from toppling over). expend a spoon to fill each shell with the tofu spinach ricotta mixture, and lay each shell in the dish. Pour leftover marinara evenly over the shells.
Cover the dish with a piece of tinfoil,poke several air holes, and bake for 20 to 25 minutes.
devour with a salad, or store any leftovers in the fridge - they're equally delicious the next day. Source: Calorie Count
Information Category Pasta,Main Dishes Yield 20 shells Cook Time 40 minutes Nutrition Calories per serving 60
Source: popsugar.com