1 casserole sized dish of about 6 servings
This dish is delish & easy & a great way to get a healthy dose of soy in your diet. Sadly soy or tofu has been given a bad rap and many believe it is bad for you which is totally untrue. In this recipe, you can enjoy the amazing experience of eating a healthy ricotta replacement inside a nice Italian pasta shell. Make it super delicious by pouring your homemade sauce over it before you bak it or super fast by using an organic version of pasta sauce in a jar. However you do it, you will love it and receive many health benefits from this meal.
Bon Appétit!
Boil water on the stove and cook the shells 3/4 are done. while making Ricotta.
Sauté' onion and garlic in a pan with olive oil till soft.
When done add onion/garlic to a food processor
Then add to food processor: tofu, salt, pepper, miso paste, and lemon juice.
Mix or blend until creamy but keep it slightly lumpy like cheese curds.
When finished add the basil leaves and blend again keeping the mixture lumpy like curds but making sure the basil is chopped.
Put mixture aside.
Strain the shells and rinse with good water to get starch off.
Spoon the ricotta into the shells
Pour tomato sauce over the stuffed shells not totally covering but just enough.
Sprinkle with vegan mozzarella cheese and cover with foil.
Bake at 375. for 45 minutes.
Enjoy!
