Lactose-Free Veggie-Stuffed Shells
"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
Ingredients
- 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
Reviews
I made this recipe for my lunch group - and everyone loved it! No one believed that the filling was lactose free!
I used small pasta shells, and added cottage cheese and mozzarella cheese in layers to make this dish into a lasagna noodle casserole. The mushrooms and olives make the flavor very rich. Delicious!
emailed my oldest daughter this recipe...as she is vegan...and so it this recipe...she was happy to get it...
I recently found out I am allergic to dairy. So I pleased when I saw your Lactose-free Veggie-stuffed Shells. I made it last night and everyone, even kids, cleaned their plate. Thank you for great recipes for those of us who have allergies!
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