Garlicky Vegan Stuffed Shells
Serves 4
Ingredients:
-1 package firm tofu, drained and dried with paper towels (14 oz.)
-1/4 cup GOOD olive oil
-12 cloves of garlic, whole and peeled
-6-8 oz. pasta shells (large, for stuffing)
-2 tbsp. apple cider vinegar
-2 tsp. lemon juice
-2 tsp. white miso
-5 oz. (6 cups) fresh baby spinach leaves
-24 oz. jar of your favorite pasta sauce (I used arrabiata because I like it a bit spicy, but puttanesca would also be GREAT)
-1 additional tbsp. olive oil
-3/4 cup of shredded vegan mozzarella cheese (optional)
Method:
Preheat oven to 375 F.
In a small skillet over medium heat, heat up the olive oil and all the garlic. Once it's hot, turn down to low and simmer, stirring often to turn cloves, for 15 minutes. Remove from heat and set aside to cool a bit.
Meanwhile, cook pasta shells according to package directions (usually a couple minutes less than usual since you're going to be baking the shells after boiling). When they are done, drain and rinse, then run under cool water for a minute before arranging them in a baking pan to cool. (I used a metal pan so they don't stick.)
Then use the same pot to wilt the spinach: combine spinach with 2 tbsp. water over medium heat and stir for 3-5 minutes until totally wilted. Drain in a colander and press out all the excess water you can.
In a food processor, combine the oil/garlic, tofu, vinegar, miso and lemon juice and process until smooth. Transfer to a bowl, and stir in the spinach leaves until combined.
Fill each pasta shell with about 2 tbsp. of tofu/spinach filling and arrange in a baking pan (I used a 9x14" metal one). Then top with the whole 24 oz. of pasta sauce until the shells are surrounded and mostly covered. Top with the final tbsp. of olive oil and sprinkle mozzarella (if using).
Bake for 45 minutes, until sauce is bubbling. Remove from oven and let rest for 10 minutes before serving.
