Meat-Free Stuffed Shells Recipe - Allrecipes.com
Prep Time: 15 Min
Cook Time: 55 Min
Ready In: 1 Hr 10 Min
Servings ( 6
Ingredients
1 (12 ounce) box jumbo pasta shells 2 tablespoons butter 1 cup sliced
mushrooms 1/2 onion, chopped 2 cloves garlic, minced 1 (12 ounce)
package firm tofu 1/2 cup dry bread crumbs 1/2 (10 ounce) package
frozen chopped spinach, thawed and drained 1/4 cup grated Parmesan
cheese 1 teaspoon Italian seasoning 1 egg (optional) 2 cups shredded
mozzarella cheese 1 (16 ounce) jar spaghetti sauce, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil
over high heat. Once the water is boiling, stir in the shell pasta, and
return to a boil. Cook the pasta uncovered, stirring occasionally,
until the pasta has cooked through, but is still firm to the bite,
about 13 minutes. Drain well in a colander set in the sink, and set aside.
Melt the butter in a skillet, and cook and stir the mushrooms, onion,
and garlic until the onion is translucent, about 7 minutes. Mash the
tofu roughly with a fork in a bowl, and mix in the mushroom mixture,
bread crumbs, spinach, Parmesan cheese, and Italian seasoning; stir
until combined. If mixture seems crumbly, stir in an egg.
Pour enough pasta sauce into the bottom of a 9x13-inch baking dish to
coat the bottom. Fill each shell with about 1 1/2 tablespoon of
filling, and place into the dish in a single layer. Spoon remaining
sauce on top of shells. If there's any remaining filling, scatter that
over the sauce, and sprinkle the mozzarella cheese over the top. Cover
the dish with aluminum foil.
Bake in the preheated oven until the filling is hot and set and the
cheese is melted and bubbling, about 30 minutes.
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