Lactose-Free Veggie-Stuffed Shells |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I wanted my family to get the benefits of soy, so I tweaked a traditional recipe. This is a low-fat, great-tasting dish that everyone will enjoy.â Kimberly Hammond - Kingwood, Texas Ingredients:
1 package (12 ounces) jumbo pasta shells |
1/2 pound sliced fresh mushrooms |
1 medium onion, chopped |
1 tablespoon olive oil |
4 garlic cloves, minced |
1 package (12.3 ounces) silken extra-firm tofu |
3 tablespoons lemon juice |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 can (3.8 ounces) sliced ripe olives, drained |
3 tablespoons minced fresh basil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 jar (24 ounces) meatless spaghetti sauce |
1/4 cup pine nuts |
Directions:
1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
2. In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
3. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts.
4. Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 12 servings.
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