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Vegan Ricotta Stuffed Shells

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

This dish is delish & easy & a great way to get a healthy dose of soy in your diet. You can enjoy the amazing experience of eating a healthy ricotta replacement inside a nice Italian pasta shell.

INGREDIENTS
 1 ONION
 1 GARLIC CLOVE
 1 Block of extra firm TOFU 14 oz. size
 1 ½ tsp SALT
 ½ tsp PEPPER
 1 tbsp White or yellow MISO PASTE (Make it a heaping spoon!)
 2 tbsp LEMON JUICE
 1 cup Fresh BASIL leaves
 1 Package of PASTA SHELLS (large size if possible)
 1 Homemade Tomato Sauce or I jar of bottled.
1

Boil water on the stove and cook the shells 3/4 are done. while making Ricotta.

2

Sauté' onion and garlic in a pan with olive oil till soft.

3

When done add onion/garlic to a food processor

4

Then add to food processor: tofu, salt, pepper, miso paste, and lemon juice.

5

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.

6

Strain the shells and rinse with good water to get starch off.

7

Spoon the ricotta into the shells

8

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.

9

Enjoy!