Vegan Stuffed Shells With Roasted Eggplant Food

THREE CHEESE STUFFED JUMBO PASTA SHELLS

Steps:

• Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
• Mix well and fill each cooked pasta shell.
• Place in ungreased 11 by 17 pan.
• Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
• Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
• Servings are a guess.

TUSCAN STUFFED PASTA SHELLS (VEGAN)

Steps:

• Grate the zucchini and set aside.
• In a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes.
• Drain and rinse pasta with cold water. Set aside.
• Preheat oven to 350 degrees.
• Place the grated zucchini in a large mixing bowl. Crumble the tofu and add to the bowl. Add remaining ingredients except for the olive oil and pasta sauce. Mix well.
• Coat a 13"x 9" baking dish with olive oil.
• Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.
• Arrange the shells, filling side up in the prepared baking dish.
• Pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish.
• Cover with aluminum foil and bake 20 minutes.
• Remove aluminum foil last 5 minutes of baking.
• Serve hot.

VEGGIE-STUFFED EGGPLANT

Steps:

• Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

THREE CHEESE STUFFED SHELLS

Steps:

• Preheat oven to 350; Cook pasta shells according to package directions to al dente, about 9 minutes. Drain and rinse in cold water.
• In a large bowl, combine the ricotta, Parmesan, 1 1/2 cups of the mozzarella, egg, salt, pepper, and basil. Spread 3/4 of the spaghetti sauce on the bottom of a 13x9 inch baking dish.
• Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella.
• Cover with foil and bake at 350 for 30 minutes. Uncover and bake for 5 to 10 minutes more.