Warning! This recipe makes a lot. 2-3 meals worth depending on your family size.
About a month ago I tried this great lasagna recipe that had this tofu based ricotta that was a real hit with my son and husband. I hate working with lasagna noodles because they break to easy so this time I opted for shells. Shells still break but in fewer numbers and I can often piece them back together. My picky little eater ate has whole plate then came after mine so this was win. I cooked the whole box of shells, took two pots, then stuffed 'em and topped 'em with sauce. I split them between three pans but if you have a larger or more hungry family your may want to split them between two. It depends how many shells survive I guess. I ended up with 35 shells in the end, then we ate one pan worth and froze two. And I served it with garlic toast.
What you Need:
Ricotta Mix:
-block of frozen spinach, thawed with water squeezed out
-one package of firm tofu
-one package of soft tofu
-1 TB sugar
-1/2 tsp garlic powder
-2 TB lemon juice
-1 tsp basil
-2 tsp salt
One package of Pasta shells, large (the No Name ones made of semolina are usually vegan)
One Jar of Pasta sauce, any kind you like.
What to do: 1. Prepare shells according to package directions. 2. Blend first 8 ingredients in a blender until well mixed. 3. Stuff the shells generously and place in oven safe pans. 4. Add about a tablespoon of sauce to the top of each shell. 5. When ready to cook, place in oven heated to 350 F for 20 minutes.
