Terrific Tofu Stuffed Shells Recipes

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.

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 (if not already shredded).
• Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
• Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
• Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
• 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.
• Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.