Pasta shells filled with delicious healthy veggies and
Here's what you'll need:
Ingredients:
* 12 oz box large pasta shells
* 10 oz package of frozen spinach
* 1 Tablespoon olive oil
* 1 medium onion, diced
* 4 cloves garlic, crushed
* 8 oz mushrooms, sliced
* 12.3 oz box extra firm Silken Tofu, drained
* 2-3 Tablespoons lemon juice
* 3.8 oz can sliced black olives, drained
* 1/2 cup basil, chopped
* 1/2 teaspoon salt
* 1/8 teaspoon coarse ground black pepper
* 2 1/2 cups prepared spaghetti sauce
4 Tablespoons pine nuts
Directions:
Cook pasta shells Al-Dente, according to the package directions (usually 12 minutes.)
Meanwhile, put frozen spinach in a microwave-safe dish with a lid. Cover and microwave on high for about 5 minutes. Remove the lid and set aside to cool.
Heat olive oil in a non-stick skillet with a lid and saute onion for 2 minutes, until it gets brown around the edges. Reduce heat to low.
Stir in garlic and mushrooms and simmer the veggies with the lid on for about for 10 minutes.
Place tofu in a medium-sized mixing bowl. Sprinkle lemon juice over tofu and stir with a fork, crumbling tofu into small curds that resemble ricotta cheese, and let the tofu marinate in the juice.
While the tofu marinates drain the spinach. Squeeze all the excess water out of the spinach, one handful at a time.
Add the drained spinach to the mushrooms, garlic, and onion stir in tofu, and stir in the spinach, olives, basil, salt, and pepper.
Simmer over low heat for another 10 minutes.
Preheat oven to 375.
Spread spaghetti sauce in the bottom of a 12x8" baking dish.
Gently spoon vegetable-tofu filling into the shells and arrange them in tight rows on top of the sauce, and pour extra sauce over the pasta shells as well.
Bake for 15 minutes on the middle rack.
After 15 minutes of baking, sprinkle shells with pine nuts and then broil (still on the middle rack) for another 5 minutes.
Let the pasta cool before serving. Sprinkle parmesan cheese on top and enjoy!
This recipe will feed enough about 6-8 people.