Stuffed Italian Shells
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.
- 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.
Courses Main Dish