A few months ago, Jenna posted this recipe for dairy-free stuffed shells. It was one of those that sounded intriguing but I filed it away in the back of my mind and didn’t really think I’d be making it any time soon. During our veggie month challenge, I thought of it again…but again, it fell to the bottom of the mental pile…until this week!
After we came back from Miami, the fridge was looking pretty empty…but we did have a block of tofu that we picked up when it was on sale. We also had 1/2 a jar of leftover spaghetti sauce…seemed like as good a time as any to whip up some stuffed shells.
As usual, I felt the need to put my own spin on it.
Here’s the recipe:
Tofu & Lentil Stuffed Shells
Prep Time: 30 min
Cook Time: 20 min
Keywords: bake food processor entree healthy vegetarian lentils tofu pasta Italian
Ingredients (Serves 2-3)
- 1/2 block extra firm tofu
- 1/2 c frozen spinach, chopped
- 3 cloves garlic, minced
- 1/2 c onion, chopped
- 1/2 c red pepper, diced
- 1 Tbsp pesto
- 1/2 c lentils, cooked
- 1/2 tsp cayenne pepper
- black pepper to taste
- 10 shell noodles
- 2 c marinara sauce
- 1/2 c low-fat mozzarella cheese
1. Press the tofu for 30 minutes. Meanwhile, cook the shells according to package directions.
2. Crumble the tofu into a food processor and process until it looks like ricotta cheese, about 30 seconds.
3. Put the spinach in a small bowl with 1 Tbsp water. Microwave for 2 minutes, then drain and squeeze the excess water out of it.
4. Put the spinach and tofu in a bowl and stir to combine.
5. Saute the garlic, onion, lentils, red peppers and pesto over medium heat for 5-10 minutes until the onions are soft.
6. Add the lentil mixture to the tofu and spinach and stir until combined.
7. In a small baking dish, pour a thin layer of sauce into the bottom of the pan. Spoon the mixture evenly into 10 shells and place them in the pan. Top with remaining sauce and cheese.
8. Cover with foil and bake at 375 degrees for 20 minutes.
Here’s the great news: After the hubby cleaned his plate, I said: “Isn’t it cool that the tofu looks just like ricotta?” To which he replied, “What tofu?” WIN!
This recipe is super flavorful thanks to the sauce, the cayenne pepper and the pesto….and it’s healthy too! It makes just enough for two people, but could definitely be doubled or even tripled to feed more. If you don’t like lentils, you could substitute canellini beans.
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