Amy Webster, Food and Nutrition Coordinator with the Humane Society of the United States, promotes plant based eating, with delicious recipes even non-vegans love. She stopped by to share an easy idea for tonight's dinner.
Herbed Italian Stuffed Shells
Time: 45 minutes
- 1/2 box of jumbo pasta shells
- 1 10-ounce package frozen chopped spinach, thawed and drained or 1 bunch fresh spinach, washed
- 1 pound firm water-packed tofu
- 1 tablespoon sugar or agave nectar
- 1/4 cup plain, unsweetened soy or almond milk
- 1/2 teaspoon garlic powder
- 2 tablespoons lemon juice
- 3 teaspoons minced fresh basil
- 2 teaspoons salt
- 1 25-ounce jar of your favorite tomato sauce
- 1/2 cup dairy-free cheese, optional
Cook the noodles according to the package directions. Drain and set aside to cool.
Preheat the oven to 400 degrees.
Squeeze the spinach as dry as possible and set aside. If using fresh spinach, blanch in boiling water for about a minute, strain well and set aside.
Place the tofu, sugar or agave, milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir (don’t blend) in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce. Spoon 2-3 tablespoons of the tofu filling into each shell and place in the baking dish. Top the stuffed shells with remaining tomato sauce and dairy-free cheese, if using. Bake for 20 to 25 minutes.
Garnish with a chopped fresh basil or oregano.
This recipe appears the book, MeatLess: Transform the Way You Eat and Live — One Meal at a Time, published by Da Capo Press, 2017.