If you are like Joe, you question what is in almost every dish we eat. “What’s that stuff there?” As he points to the tiniest speck of green. “That’s just a green onion, Joe.” Or sometimes he is the complete opposite and eats the entire thing in 3 bites with no questions and says how great it was and then asks, “What exactly was that?” That’s when I flap my arms and get excited to tell him it was something he always proclaims he doesn’t like! Yayyyy, it’s always another success in my book when that happens. Today the secret ingredient was tofu. I’m sure this is old news to stuff your shells with tofu, but it was a first for me and definitely a first for Joe. Great part about it, again he didn’t know they had anything but ricotta cheese in them.
Secret Ingredient Stuffed Shells
Makes 12 stuffed shells
- 1 box jumbo pasta shells
- 1/2 block tofu, pressed and drained
- 1/2 cup ricotta cheese
- 1 clove garlic, minced
- 1 Tbsp fresh basil
- dash of oregano, salt, pepper
- 1/2 cup shredded mozzarella
- jar of tomato sauce of choice
- Cook shells according to package directions.
- In small bowl, mix together ricotta cheese and crumbled tofu (pressed and drained to remove excess liquid).
- Add garlic, basil, oregano, salt and pepper.
- Stuff cooked shells with ricotta mixture and place in glass casserole dish.
- Cover shells with tomato sauce of choice and sprinkle with cheese.
- Bake 10 minutes or until heated throughout and cheese is melted.
*PS – I don’t like a lot of sauce, so I lightly spooned sauce onto the tops of the shells and cheese and baked to my liking. That’s why these might look a bit different from ones you would make. Add sauce according to your taste buds!