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.
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.
Notes
You can use our Miso Master Organic Miso Chickpea Miso in place of Miso Master Mellow White Miso.
Courses Main Dish
Cuisine Italian
