| Stuffed Shells |
Recipe Type: Entree
Author:
Serves: 6
Ingredients
- 16 jumbo pasta shells
- 6 cups tomato sauce
- ½ cup vegan parmesan cheese
- 1 lb. firm tofu, mashed
- ⅔ cup Nasoya vegan nayonaise
- 2 tsp dried parsley
- 2 tsp dried basil
- 2 tsp onion powder
- 1 tsp garlic powder
Instructions
- Pre-heat oven at 350 degrees.
- Cook pasta shells according to package directions.
- Rinse and drain well.
- In a large bowl combine tofu, nayo, and seasonings and mash into a finely grained paste.
- Stuff about 2 tablespoons of mixture into each shell.
- Spread about a cup of tomato sauce over the bottom of baking dish.
- Arrange stuffed shells in a single layer over sauce.
- Spoon remaining sauce over the shells and sprinkle the parmesan on top.
- Bake until heated through, about 30 to 45 min.
