"I wanted my family to get the benefits of soy, so I tweaked a traditional recipe. This is a low-fat, great-tasting dish that everyone will enjoy.” Kimberly Hammond - Kingwood, Texas
- 1 package (12 ounces) jumbo pasta shells
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 package (12.3 ounces) silken extra-firm tofu
- 3 tablespoons lemon juice
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 can (3.8 ounces) sliced ripe olives, drained
- 3 tablespoons minced fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 jar (24 ounces) meatless spaghetti sauce
- 1/4 cup pine nuts
- Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
- In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
- Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts.
- Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 12 servings.
Originally published as Lactose-Free Veggie-Stuffed Shells in Healthy Cooking October/November 2009, p10
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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