Mushroom & Spinach Stuffed Shells
What IS it about Italian food? I really think I could eat pasta every single day and not get tired of it. It’s my go-to meal for a casual weeknight or a fancy dinner party. These vegetable stuffed shells could work for either: elegant enough to be served as a main course but easy enough to put together after a long day of work. Make the ricotta mixture ahead of time and this meal could come together in minutes. Place it in the oven, unwind and relax and dinner is ready!
PS: This tofu ricotta is a great substitute if you are trying to cut down on dairy and/or calories. Try it; I promise you and your dinner guests won’t even know it’s tofu!
1 tbsp. Earth Balance butter
1 tbsp. olive oil
2 shallots, finely diced
2 cups baby spinach leaves
1 package baby bella mushrooms
16 oz. package firm tofu, rinsed and drained
2 tbsp. white miso
1 tbsp. lemon juice
2 cloves garlic
1 bunch parsley, chopped
1 tsp. oregano
Package of large shells
Bring a pot of salted water to boil. Cook the shells according to package directions, under-cooking them by 3 minutes. They will finish cooking in the oven.
Preheat the oven to 350°F.
In a large skillet, heat the EB butter and olive oil. When it starts to melt and glisten, add the shallots and quickly cook for 2-3 minutes. Add the mushrooms, a pinch of salt and let cook 3 minutes. You want a nice crust to form under the mushrooms. Flip them over, and cook on the other side. Same thing, you want them to be crispy. Add the spinach and cook until wilted. Season with a pinch of salt and pepper.
In a food processor, combine the ingredients for the tofu ricotta. Pulse a few times until the mixture comes together. You want it to be combined but not pureed.Add the mushroom and spinach mixture and pulse a few more times until just combined. You still want chunks of mushroom and spinach to be visible.
In a 9X13 glass dish, spread 1 cup of sauce on the bottom. Fill each shell with the ricotta mixture, about 1/4-1/3 cup of filling depending on the size of your shells. Don’t get skimpy! You want them to be stuffed fully.
Place the shells, filled side up, in the glass dish. Cover with marinara sauce, about 2-3 cups depending how saucy you like your shells. In my house, there is no such thing as too much sauce…
Cook uncovered for 30-40 minutes until hot and bubbly.