Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

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Stuffed Italian Shells

Stuffed Italian Shells with Miso Master Mellow White Miso

This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow Barley Miso and seasonings for the “Ricotta” cheese.

  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x
  • Category: Main Dish
  • Cuisine: Italian
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Ingredients

Instructions

  1. Cook shells in boiling water until just tender. Drain and set aside.
  2. To prepare Ricotta, press tofu with a weight for ½ hr. to drain. Crumble tofu with hands and add remaining “ricotta” ingredients. Mix garlic, herbs, tahini, salt & pepper with chopped spinach and fill shells with mixture.
  3. Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
  4. Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.

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Ume-Orange Dressing

ume-orange-dressing

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Ume-Orange Dressing

ume-orange-dressing

Enjoy this refreshing summer dressing on your favorite tossed salads or noodle salads.

  • Author: Great Eastern Sun
  • Yield: 3 Cups 1x
  • Category: Dressings
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Ingredients

Instructions

  1. Blend first 5 ingredients until smooth.
  2. Mix in scallions or chives and chill about 30 minutes if possible.

 

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