Stuffed Pasta Shells
I miss cheese.
Of all the dairy products, cheese is the hardest one to truly let go of 100%. I still sneak bits and pieces here and there. I have a small breakout going on thanks to my reckless abandon. I had more than my fair share of mozzarella in the caprese quinoa. It doesn’t help that I can never say no to cheese on the Breakfast Jack at Jack in the Box. That Italian sub I had last week? Yeah, that had provolone on it. I had to try bite of the asiago cheese that Andrew bought. I’m about 50/50 in terms of whether it’s a conscious decision to eat the cheese. Sometimes I say screw it and eat it anyway since it’s a relatively small amount. Other times I just forget it even comes with it. If I remember halfway through a meal, I’ll usually just power through. I know I have no one to blame but myself. Sometimes my stomach likes to overpower my vanity.
When I originally saw this recipe I knew it had to happen. Stuffed pasta shells are definitely a weakness. Carbs and cheese. Well, “cheeze.” I know I can’t get away with cheating on a dish like this. My small breakout would likely turn into a large and awkward one in a few days. I like tofu well enough, so I was down to try a “ricotta” substitute. I’d make half for me with the “ricotta” then get the real for Andrew’s half. It worked like a champ! Honestly, I think I liked my filling better than the regular ricotta (because I had to cheat and have a bite for comparison’s sake!). Something about it had more flavor. I kept all things similar except I swapped out half of the tofu for ricotta. It cooks the same. It has relatively the same consistency. I even snuck one of the shells onto Andrew’s plate, and he didn’t even notice. I’d say that’s a win.
Regardless, there will be the addition of mushrooms and sausage next time. It needed a little something extra to give it some oomph. Ricotta, spinach, and garlic are only so flavorful.
Inspiration: Eat Live Run
Ingredients
- 2 tablespoons olive oil
- 8oz extra firm tofu
- 8oz whole milk ricotta
- 1.5 teaspoons salt, divided in half
- 1 teaspoon oregano, divided in half
- 2 cloves of garlic
- 1 tablespoon nutritional yeast, divided in half
- 10oz frozen spinach, defrosted
- 1 box jumbo shells
- 1 jar pasta sauce
Preparation
- Preheat oven to 350°.
- Cook pasta shells according to directions, draining when cooked.
- To make the tofu filling–place the tofu, half of the salt, oregano, and nutritional yeast, and one garlic clove into a food processor. Blend to desired consistency.
- Add half of the spinach. Pulse a few more times.
- Place in a separate bowl and set aside.
- If your cheese eater is a tofu hater, clean the bowl out. Otherwise continue on.
- To make the ricotta filling–place the ricotta,the remaining salt, oregano, and nutritional yeast, and the last garlic clove into the food processor. Blend to desired consistency.
- Add the remaining spinach. Pulse a few times.
- Add a cup of the sauce to the bottom of an 9×13″ baking dish.
- Using a tablespoon of filling, stuff each shell. Place them seam side down into the prepped baking dish.
- Once all of the noodles are stuffed, pour the remaining sauce on the noodles.
- Cover the dish with foil and bake for 30 minutes.
- Top with parmesan if that’s your thing before you eat it. I
diddidn’t.
Don’t you ever put a fake ass stuffed pasta shell on my plate again! 😉
YUMMMMMM 😀
I struggle with cheese, also. It’s so damn delicious, but gosh it can make me feel crappy. Also I laughed LOUD at you sneaking a vegan shell onto his plate!! 😉
Uh-oh, looks like your swap got caught 😀 And mm, I love stuffed shells! The vegan version sounds better to me at least.
I have some rants in the plans, so I will indeed be bringing ’em on 🙂