Stuffed Shells with Sun-dried Tomato Tofu Ricotta, Spinach, and Garlic and Herb Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 95.9
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 219.1 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.2 g

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Number of Servings: 25

Ingredients

    Step 1: Sun-dried Tomato Tofu Ricotta with Spinach:
    1 Pkg. Organic Extra Firm Tofu, drained and crumbled
    Juice of 1 lemon
    1 clove garlic, minced
    3 sun-dried tomatoes, chopped
    3 Tbsp. fresh basil
    3 Tbsp. Italian parsley
    2 Tbsp. Nutritional yeast flakes
    1/4 tsp. onion powder
    1/4 tsp dried oregano
    3/4 tsp salt
    3/4 tsp ume plum vinegar, or red wine vinegar
    fresh cracked pepper
    1 Tbsp. olive oil
    8 ounces organic frozen spinach, thawed. Squeeze as much water out of the spinach as possible.


    In a large bowl, crumble the tofu up. Add all other ingredients and mix well to incorporate. Set aside.




    Step 2: Garlic and Herb Tomato sauce
    1 29-ounce can Organic Tomato puree (I used Muir Glen)
    3/4/ cup vegetable broth (look for no salt added)
    2 Tbsp. olive oil
    3 cloves of garlic
    2 tsp. ume plum vinegar or red wine vinegar
    2 tsp. dried oregano
    3/4 tsp. salt
    1/2 tsp onion powder
    1/4 tsp dried rosemary
    1/8 tsp dried thyme
    1/4 tsp. dried red pepper flakes (add 1/2 tsp if you like more heat)
    fresh cracked pepper

Directions

Step 1: Sun-dried Tomato Tofu Ricotta with Spinach:
1 Pkg. Organic Extra Firm Tofu, drained and crumbled
Juice of 1 lemon
1 clove garlic, minced
3 sun-dried tomatoes, chopped
3 Tbsp. fresh basil
3 Tbsp. Italian parsley
2 Tbsp. Nutritional yeast flakes
1/4 tsp. onion powder
1/4 tsp dried oregano
3/4 tsp salt
3/4 tsp ume plum vinegar, or red wine vinegar
fresh cracked pepper
1 Tbsp. olive oil
8 ounces organic frozen spinach, thawed. Squeeze as much water out of the spinach as possible.


In a large bowl, crumble the tofu up. Add all other ingredients and mix well to incorporate. Set aside.




Step 2: Garlic and Herb Tomato sauce
1 29-ounce can Organic Tomato puree (I used Muir Glen)
3/4/ cup vegetable broth (look for no salt added)
2 Tbsp. olive oil
3 cloves of garlic
2 tsp. ume plum vinegar or red wine vinegar
2 tsp. dried oregano
3/4 tsp. salt
1/2 tsp onion powder
1/4 tsp dried rosemary
1/8 tsp dried thyme
1/4 tsp. dried red pepper flakes (add 1/2 tsp if you like more heat)
fresh cracked pepper


In a Vitamix or regular blender add all ingredients. Blend for just a minute until incorporated and mixed well. Set aside.


Step 3: Cook the jumbo shells
Using a very large soup pot, cook the shells until they are very Al Dente. Think of it as under cooking them slightly. You don''t want the noodles to get too soft or it will be really hard to work with them and stuff them. Once they are cooked to very Al Dente, drain the noodles. Rinse briefly with cold water to prevent them from sticking together.

Step 4: Stuff the Shells
This is the perfect task to ask your kids to help you with! My 5 and 7 year old thought it was so fun! First get a large Pyrex or any large dish that you have that is oven safe. Cover the bottom of the dish with some of the sauce to cover it completely, reserving plenty of sauce to cour over the top of the shells. Fill each shell using a spoon and place in the dish. After you have stuffed all of the shells, pour the remaining sauce all over the top. Then drizzle an extra 2-3 Tbsp. of olive oil over the top.

Step 5: Baking the shells
Preheat the oven to 350 degrees. Loosely cover the shells with some foil and bake for about 15 minutes. Remove the foil completely and continue to cook an additional 20-25 minutes, until all the shells are warmed and cooked and warmed entirely.


Step 6: ENJOY
Serve the shells garnished with some extra parsley and enjoy! As you can see from this photo of my baby Ezra, this meal is very kid friendly!

Serving Size: 25 Jumbo Shells

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