We made this Saturday night and it was really good! Â It takes a little time (not much), but is something we did on the weekend. Â I probably would not make this on a school night. Â It makes a ton, so you will have leftovers for another dinner or for lunches. Â Today is Monday and I sent this in my kids lunch today and we are having it for lunch as well.
You can serve this with a green salad and some garlic bread if you like. Â We found this recipe in Whole Living magazine and modified it to use the tofu ricotta from the Veganomicon (who got it outta Vegan with a Vengeance). Â We also did not have the shells, so we just used the organic manicotti pasta and it worked just fine.
2tsp lemon juice
2 14.5-oz can diced tomatoes (no salt added)
2 tbsp olive oil
1 onion (finely diced)
4 cloves garlic (minced)
Â¾ cup water (boiling)
Â½ cup bulgur (you find this with the grains ;)
25 jumbo pasta shells
1 lb spinach
1 egg (beaten)
Â¼ cup (freshly grated parmesan)
what to do with the stuff:
- in large bowl, mush up tofu with hands, until crumbly
- add lemon juice, garlic, salt, pepper, basil
- mush with hands again until reach consistency of ricotta cheese, 2 – 5 mins
- add olive oil, stir with fork
- add nutritional yeast and mix everything together with a fork
- refrigerate until ready to use
ricotta and spinach stuffed shells:
- heat oil in pan over medium heat. Â Saute onion and garlic until tender (about 7min). Â Add tomatoes and cook, stirring until slightly thickened (about 20min). Â Season with black pepper.
- Pour boiling water over bulgur, cover, and let stand until soft and water is absorbed (about 30min)
- cook shells and let cool
- steam spinach, covered, over medium heat, stirring occasionally, until tender. Â Squeeze out excess moister, coarsely chop, and add to bulgur. Â Stir in tofu ricotta. Season with pepper and stir in egg.
- coat bottom of a 9×13 inch casserole dish with 1 cup of sauce. Â Spoon filling into shells and arrange in pan. Â Add remaining sauce over top, cover with foil and bake at 350 until bubbling (about 40 min). Â Sprinkle with parmesan before serving.