Name: Stuffed Italian Shells
Yield: 4-6 Servings
Cuisine: Italian
Ingredients: 16 oz firm tofu; 4 tsp Emperor’s Kitchen Umeboshi Paste; 4-5 Tbsp Miso Master Organic Mellow White Miso (or Miso Master Organic Miso Chickpea Miso ); 12 oz pasta shells, cooked; 2 tbsp chopped garlic; 2 tbsp Italian herb blend; 2 tbsp tahini (sesame butter); 10 oz fresh spinach; 24 oz pasta sauce

Stuffed Italian Shells

Author Great Eastern Sun

Yield 4-6 Servings

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

Ingredients

16 oz firm tofu
4 tsp Emperor’s Kitchen Umeboshi Paste
4-5 Tbsp Miso Master Organic Mellow White Miso (or Miso Master Organic Miso Chickpea Miso)
12 oz pasta shells, cooked
2 tbsp chopped garlic
2 tbsp Italian herb blend
2 tbsp tahini (sesame butter)
10 oz fresh spinach
24 oz pasta sauce

Instructions

Cook shells in boiling water until just tender. Drain and set aside.
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.
Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.