Got To Be NC
Recipe by: Lisa Prince

Tofu Stuffed Shells in Marinara Sauce with Edamame

Lou Mitchell took home the Blue Ribbon with this creative and mouth-watering Soy packed dish in the North Carolina Soybean Producers Association Beat Food Boredom, Cook with Soy contest.

Servings: 10
Cook Time: Prep Time: 40 minutes; Total Time: 1 hour, 20 minutes
Meal Type: Entree
NC Ingredients: zucchini, onion, pepper, mushrooms, garlic, edamame, tofu

Print Recipe

Ingredients

Pasta:
16 oz box jumbo pasta shells
Sautéed Vegetables:
1
medium zucchini, chopped
1
medium red onion, chopped
1
green pepper, chopped
2
cups mushrooms, chopped
2
Tbsp. Olive oil
Sauce:
2
Tbsp. olive oil
1
15 oz. can tomato sauce
1
14.5 oz. can diced tomatoes
1/2
cup red wine
2
cloves crushed garlic
3
cups marinara sauce
1
½ cups edamame
2
Tbsp. sugar
Salt to taste
Filling:
1
16 oz. package extra firm tofu
3
Tbsp. basil pesto
1
12 oz. package of frozen spinach, thawed and drained
1
cup ricotta cheese
Salt to taste
Topping:
2
(8oz.) packages shredded Italian cheese (I use mozzarella, Romano, with a little parmesan)

Directions

Pasta:

Cook one box jumbo pasta shells according to package directions, drain and set aside.

Sautéed Vegetables:

Sauté all vegetables in olive oil until tender, 5-10 minutes; set aside.

Sauce:

Sauté garlic in olive oil until fragrant, 30 seconds to 1 minute, add other ingredients and simmer until reduced by about 25%.

Filling:

Place all filling ingredients in food processor and blend until smooth.

Preheat oven to 350 degrees and grease a 9×13 pan.

Spoon a thin layer of the sauce on the bottom of pan.

Fill each shell with a spoonful of filling, place in pan.

Layer sautéed vegetables on top of shells.

Sprinkle with a thin layer (about 1/3) of shredded cheese.

Cover with remaining sauce.

Bake in oven till bubbly, about 30 minutes.

Remove from oven, cover with remaining cheese.  Return to oven and cook until cheese is melted and a little brown, about 10 minutes.