There's not really a story behind this recipe. I was hungry for the pasta shells so I made them for dinner!
Recipe makes 12 stuffed shells
1 12 oz. Mori Nu silken tofu, firm
1 box large pasta shells, 14 needed
1 10 oz. frozen chopped spinach, thawed & squeezed dry
1 TBSP Italian seasoning
1 TBSP nutritional yeast
1 TBSP lemon juice
5 fresh sweet basil leaves, minced
1/4 tsp. garlic powder
1/4 tsp. extra fine sea salt
Your favorite homemade or store bought pasta sauce
Preheat oven to 350 degrees. Coat a 8 x 11 1/2 baking dish with non-stick cooking spray.
-Drain the tofu in between paper towels or between dish towels until there's no longer moisture getting soaked up. If you have something heavy to put on top, this will help squeeze out the moisture. This will take approx. 15 minutes.
-Boil 14 pasta shells according to directions. In case a couple do tear, you have extra. Drain the shells and run under cool water where you can handle them.
-In a large bowl crumble the tofu. Add the remaining ingredients down to the sea salt and combine well.
-Spread a layer of pasta sauce over the bottom of the prepared baking dish.
-Stuff 12 shells equally. (or 14 if they didn't tear)
-Lay the shells in the baking dish and cover the tops with more pasta sauce.
-Cover with foil and bake for 30 minutes.
-Uncover and bake another 5 minutes.
Let cool for a few minutes and serve! You can top it off with some ground up cashews!!!!