Veggie Stuffed Shells (Vegan) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Ingredients:
1 (12 ounce) package jumbo pasta shells |
1/2 lb sliced fresh mushrooms |
1 medium onion, chopped |
1 tablespoon olive oil |
4 garlic cloves, minced |
1 (12 1/3 ounce) package silken extra firm tofu |
3 tablespoons lemon juice |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 (3 7/8 ounce) can sliced ripe olives, drained |
3 tablespoons minced fresh basil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 (26 ounce) jar marinara sauce |
1/4 cup pine nuts |
Directions:
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
3. 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.
4. 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.
5. Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
6. Uncover; bake 5-10 minutes longer or until bubbly.
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