Mock Ricotta Stuffed Shells

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package extra firm tofu (drained)
• 1/4 cup extra virgin olive oil
• 1/4 vegan parmesan cheese (optional)
• 1 1/2 tablespoons dried basil
• 1 1/2 tablespoons dried oregano
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 cup steamed vegetables (optional)
• 1 (16 ounce) bag jumbo pasta shells
• 1 (25 ounce) jar tomato sauce (of your choice)

Recipe

• 1 preheat oven to 350'f.
• 2 put enough water in a large pot to cook the whole box of pasta shells. generously salt the water.
• 3 once the water boils, add the shells and cook according to the the package directions. drain and let cool.
• 4 remove any excess water from the tofu by pressing it with kitchen towels.
• 5 crumble the tofu in a large bowl. add olive oil, vegan parmesan, herbs and garlic salt. mix well.
• 6 add chopped veggies if you used them. add the pepper. fill the shells with the mixture and place in as baking dish. cover the shells with sauce. sprinkle with a little more vegan parmesan if desired.
• 7 bake for 30 minutes.
• 8 bon appetit!