Dairy-Free Stuffed Shells

June 2011
Dairy-Free Stuffed Shells

by 5 people

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Makes: 1 servings

  • 6 ounces jumbo pasta shells
  • 14 ounces firm tofu
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon lemon juice
  • Salt and pepper
  • 12 ounces marinara sauce
  1. Cook shells in boiling, salted water; drain and rinse. Pulse tofu in food processor with oregano and lemon juice; season to taste; fill shells. Spread half marinara in 9-by-13-inch baking dish and place shells on top; add remaining sauce. Cover and bake at 350 degrees , 25 to 30 minutes.