As I mentioned earlier. Gary really missed stuffed shells. While I made the lasagna with the filling, he still wanted stuffed shells. I decided to make it since I wanted to try out the filling with the spinach.
I found it really weird that Gary has never mentioned anything about stuffed shells in the 6 years we've lived together. That might be one of the reasons I've never made before, but I digress.
Although the original said to scoop 2 TBSP of filling in each shell, I found that to be a bit much. I used a medium cookie scoop, which was about 1 TBSP of filling. It made it a lot easier to fill as well. Even doing that, I still have some shells left over. You can save them and serve with sauce or use them in another recipe.
made by
adapted from PBS Food
ingredients:
directions:
adapted from PBS Food
ingredients:
- 2 TBSP olive oil
- 1 1/2 tsp kosher salt
- 1 tsp dried oregano
- 1 16-oz block extra firm tofu
- 2 cloves garlic
- 1 TBSP nutritional yeast
- 1 10-oz package frozen chopped spinach, thawed
- 1 box jumbo shells (about 25 shells)
- 1 24-26 oz jar marinara sauce
directions:
- Drain the tofu and pat dry with paper towels, lightly squeeze out extra water. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
- Transfer mixture to a bowl and mix in the defrosted spinach to the blended tofu mixture.
- Cook shells in boiling salted water until el dente. Drain, and add cold water to so it's easier to handle.
- Preheat oven to 350° F. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Using a medium cookie scoop, stuff shells with 1-2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed. (I had leftover shells)
- Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes.
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