Ingredients
- 1 container extra-firm tofu
- 5 tablespoons nutritional yeast
- dash of nutmeg
- vidalia onion (or other sweet onion), chopped
- 2 boxes of frozen spinach, or the fresh equivalent
- 3 cloves garlic, 4 if you like garlic
- at least 5 tablespoons of olive oil
- 1 large jar spaghetti sauce or fresh made
- 1 box pasta jumbo shells
- salt
- pepper
- 1 teaspoon oregano
- 1 teaspoon basil
Directions
Place 3/4 of the Tofu in a Food Processor or Blender and
add 2 tablespoons of Olive Oil, a pinch of Nutmeg,
nutritional yeast, and 1/4 teaspoon of sea salt. Blend
until smooth. Mash the remaining Tofu into the Blended
mixture that resembles Ricotta cheese or cottage cheese.
Set aside.
Preheat Oven to 350 degrees.
Sauté the onion in a little Olive Oil till it becomes
translucent, but not browned then add the garlic and sauté
for just a minute more. If using frozen spinach just
defrost the spinach do not cook. If using fresh spinach
steam until the spinach is wilted about 2 minutes in
boiling water. Make sure in both instances to squeeze out
all of the excess liquid. Add the spinach, onion and
seasonings to the Ricotta mixture and set aside. Can be
made ahead and refrigerated up to 24 hours.
In a large pot boil the Shells as directed on the
package. Drain and rinse under cold water to cool off
enough to handle them. Place enough spaghetti sauce on the
bottom of an 8 X 12 baking dish just to cover. Stuff the
shells with the Ricotta mixture. When you are done
stuffing the shells place the rest of the spaghetti sauce
over the shells. Cover with foil and bake for 30 minutes.
Let cool for at least 10 minutes before serving.
Serves: 4 to 5
Preparation time: 60 minutes