>> Tuesday, March 9, 2010
Level of Difficulty: easiest with a food processor, but not hard without one!
Pots/Pans Used: one!
1 pkg shell pasta
1 jar tomato sauce
1 pkg extra firm tofu
fresh basil, chopped
I have had this recipe in my head for quite a while now and decided to try it out this weekend with my boyfriend. The tofu filling resembles ricotta cheese pretty amazingly! I highly recommend trying this out. Was great with some asparagus and garlic bread.
First preheat your oven to 350 and boil the shell pasta. You can make the filling in a food processor or you can just use your hand (that's what I did and it was somewhat tiring). If by hand, mash up the tofu until it resembles a firm ricotta cheese texture. *** I added a little water gradually to make it more moist. I honestly didn't measure at all in this recipe so add the nut yeast - lemon juice ingredients to taste. In a casserole dish, spread out some tomato sauce. Fill the shells with a couple spoon fulls of the tofu filling and repeat. Finally, top with remaining tomato sauce and bake for 15-20 minutes. Makes for really great leftovers!
*** This is a step I forgot and added later on