Stuffed Shells

Stuffed Shells

1 container extra firm tofu
5 T. nutritional yeast
dash of nutmeg
1 sweet onion, chopped
2 boxes frozen spinach
4 cloves of garlic (again, I used way more than this lol)
5 T. extra virgin olive oil
Marinara sauce (recipe to follow)
jumbo pasta shells
1 t. oregano
1 t. basil

Blend 3/4 of the tofu with 2 T. olive oil, nutmeg, yeast, 1/4 t. sea salt until smoothe. Mash the rest of the tofu into the smooth mixture. Preheat the oven to 350*. Saute onion in olive oil, add garlic. Defrost spinahc and squeeze out the water. Add spinach, onion and seasonings to the tofu mixture.

Cook shells acccording to the package directions. Place a layer of marinara on the bottom of a pan, stuff the shells with the tofu mixture, place stuffed shells on top of the marinara, then cover the shells with the rest of the marinara.



Marinara

2 1/2 cups tomatoes
2 sundried tomatoes, reconstituted
1/4 C. extra virginn olive oil
4 cloves of garlic
2 T. parsley
1/8 t. cayenne
1 t. sea salt

Mash tomatoes and mix with the rest of the ingredients. This was originally made as a "raw" marinara, but of course, when added to the stuffed shells, is cooked. It's very good raw though.








This meal was SO good! It definitely got 5 stars from me and my husband. Emma, my six year old, also gave it 5 stars. Caitlin liked it all except for the spinach, so it got 3 stars from her. Cole gave it a 2. He ate the shells, but left the stuffing. He did like the marinara though. Ethan gave it a 3. He ate the stuffing, but not the shells. Sera, of course, scarfed it all down. She gives pretty much ALL food 5 stars. lol