These shells are full of a rich and creamy sauce made from tofu, vegetables and spices pureed into thick cream sauce. You could just mash the mixture together with a fork to give it more texture if desired. These are definitely kid friendly and my kids eat them up and ask for seconds. The carrots and zucchini make a nice garnish for them but you could add some ground cashews for a cheesy flavor.
- Zucchini is a member of the Cucurbitaceae family and relatives of both the melon and the cucumber.
- Tofu is very low in sodium, making it a perfect food for people on sodium-restricted diets.
- Click here to read more food facts
Italian Style~Stuffed Pasta Shells
serves 4-6 people (makes approximately 16 shells)
1/2 box of large pasta shells
1 jar of your favorite spaghetti sauce (or your homemade sauce)
1/2 onion, chopped
3-4 cloves of garlic, minced
2 cups fresh spinach
1 tub extra firm tofu, drained and lightly pressed to remove excess liquid
1/4 cup nutritional yeast
1 teaspoon dried parsley
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
3/4 teaspoon garlic powder
pepper to taste
1 zucchini, shredded
1 carrot, shredded
Preheat your over to 350 °. Cook the noodles according to the package directions.
While the noodles are cooking chop your onion and garlic and cook in a small amount of water until soft, adding the spinach the last 5 minutes to soften. Drain the remaining water off of the vegetables and pour into a food processor or blender. Drain the tofu and add to the vegetables, add the remaining spices and blend until smooth.
Shred the zucchini and carrot. Mix 3/4 of the mixture into the tofu mixture to give it some texture and set the remainder aside.
When the noodles are done drain them and put back into the pan with cold water. Pour 3/4 of the jar of sauce into the bottom of a medium baking pan. Remove a shell from the pan and drain off the excess water, stuff with the blended tofu mixture until full. Place into the pan and continue until all the tofu mixture is gone (approx 16 shells). Cover the pan with tinfoil and cook for 30 minutes.
Remove foil and garnish each shell with the remaining shredded carrots and zucchini. Enjoy!