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Entree
Italian
4 - 6 servings
40 minutes
45 minutes
1 pound mozzarella cheese, shredded or cubed
6 cups ricotta cheese, whole or skim
18 ounces organic tofu (use soft tofu)
1 1/2 cups Italian parsley
1 tablespoon sugar
1 tablespoon black pepper
1 tablespoon sea salt
1 cup egg whites
4 slices soy Provolone, tear into small pieces
1 1/2 cups Romano cheese, grated, imported
1 tablespoon dried basil
24 ounces shells (use large shells for stuffing)
8 cups marinara sauce
Boil the water for shells. Double cooking time since you're cooking 2 boxes. (Please note - shells should be al dente - not too soft!). Once shells are ready - drain then rinse well with cold water.
Rinse the fresh parsley. Cut the tops from the stem (discard stem). Tiny pieces work better.
Drain the tofu then rinse in cold water. Cover with a couple of paper towels - set aside, so more water can drain.
In a large bowl, add the ricotta, mozzarella, provolone, and Romano cheese.
Add the sugar, pepper, salt, egg whites, and basil, and parsley.
Now add tofu. Using a large spoon, mix till well blended.
For the baking of the stuffed shells, you'll need 2 glass, albumin, or stainless steel baking sheets 9 x 12 or larger.
Lace the bottom of the baking dish with marinara sauce (this prevents the shells from burning and sticking).
Set the oven at 350 degrees.
Using a teaspoon, begin filling the cooked shells with the cheese mixture. Filling enough, but not too much, so that you can just about touch the sides of the shells together.
Line the shells up in the baking dish (about 1/4 apart from each other). Lightly drizzle a touch more of the marinara sauce on top of the filled shells (to prevent drying out).
Cover with aluminum foil and bake for 30 - 45 minutes.
To brown the tops, remove the foil for the last 15 minutes.
