Dinner for 6

Jumbo Stuffed Shells

Name: Jumbo Stuffed Shells
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 1/2 cups pasta sauce; 340 g jumbo pasta shells; 3 cloves garlic; 1 sweet onion; 2 tsp extra virgin olive oil; 2 stalks celery; 1/2 cup packed fresh basil leaves; 1/2 cup packed fresh parsley; 1 package (14 oz) extra-firm or firm tofu; 3 tbsp nutritional yeast; 7/8 tsp fine grain sea salt (optional); freshly ground black pepper (optional); 1 tbsp fresh lemon juice; 1/2 tsp cayenne pepper or red pepper flakes (optional)

Jumbo pasta shells hold a seasoned tofu, herb, and garlic filling before baking in tomato sauce.

$1.42per serving $

60 minstart to table

6servings

Italian Vegetarian Vegan Dairy-free Budget Family Dinners

Ingredients

3 1/2 cups pasta sauce
340 g jumbo pasta shells
3 cloves garlic
1 sweet onion
2 tsp extra virgin olive oil
2 stalks celery
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1 package (14 oz) extra-firm or firm tofu
3 tbsp nutritional yeast
7/8 tsp fine grain sea salt (optional)
freshly ground black pepper (optional)
1 tbsp fresh lemon juice
1/2 tsp cayenne pepper or red pepper flakes (optional)

Steps

Heat the oven to 375 F and oil a 9-by-13-inch baking dish.
Boil the shells until barely tender, about 9 minutes, then drain them.
Sauté the onion, garlic, and celery in olive oil over medium heat for 7 minutes.
Blend the tofu, basil, parsley, nutritional yeast, lemon juice, salt, pepper, and cayenne until mostly smooth.
Stir the cooked vegetables into the tofu filling, then spoon it into the shells.
Spread the pasta sauce in the dish, arrange the shells on top, and bake for 25 minutes.

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