Stuffed
Shells
Ricotta-Style Cheese Mixture:
1 pound firm tofu
5 ounces silken tofu
6 Tablespoons non-dairy cream cheese
3 Tablespoons non-dairy Parmesan cheese
1 cup fresh spinach
2 cloves garlic
1 Tablespoon lemon juice
¼ teaspoon salt
1/2 teaspoon salt1 jar tomato sauce
1 package large shell pasta (uncooked)
1. Place
all the ricotta-style cheese ingredients except spinach into a food processor
and blend until smooth. Set aside.
2. Chop the spinach and add to the cheese mixture.
3. Meanwhile, fill a large pot two-thirds full with water. Bring the water
to a rolling boil. Add the pasta, and cook it until it is al denté.
Drain the pasta well.
4. Add one heaping spoonful of cheese mixture into each shell. Put shells
into 9 X 13 pan and cover with the spaghetti sauce.
5. Cook at 350 degrees for 30-40 minutes and serve hot.
