Stuffed Shells


1 c raw cashews, soaked & drained
8 ounces silken tofu
3 garlic cloves
1 T lemon juice
1 teaspoon mix of dried rosemary, oregano, and basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 onion, chopped
2 c spinach, chopped
20 pasta shells
1 jar marinara sauce

Preheat 400 degrees and bring salted water to boil.

whir cashews, tofu, garlic, lemon juice, dry herbs, salt, & pepper in food processor until smooth.

Cook shells according to package instructions.

Saute onion in a bit of olive oil, then add spinach, cook until softened and season with a bit of salt and pepper. Stir in tofu mixture. Tip: put this mixture in a baggie and cut off the tip for easy shell filling.

Pour half the marinara in a baking dish (8×8) then fill each shell with tofu mixture and place in dish. Spoon remaining sauce over shells, cover with foil, and bake for 25 minutes.

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