Stuffed Shells

I tend to get lazy cooking for myself sometimes because after all, one person can only eat so much and after 40 billion days of trying to finish something I made up.. well, it gets tiring.

But sometimes I just feel the need to cook....

And to convince my roommate that she needs to be a model because clearly she's missed her calling.

Which she quickly got tired of when she realized that she was my only subject!

I actually didn't really take any semi decent photos of dinner because well... I was hungry! The Kristin photoshoot was just me waiting the 30 minutes for dinner to cook!

I made Vegan Stuffed Shells which were SO delicious. More delicious than the picture made it out to be. Don't let the tofu part scare you, it's tasty & protein filled. And adding sauteed onions from the public market on top makes it all the better.

Vegan Stuffed Shells

Ingredients

• 2 tablespoons olive oil
• 1.5 teaspoon salt
• 1 teaspoon oregano
• 16 ounces extra firm tofu
• 2 cloves garlic
• 1 tablespoon nutritional yeast
• 10 ounces frozen spinach, defrosted
• 1 box jumbo shells
• 1 jar of your favorite marinara sauce

Instructions

1. Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
2. Add the defrosted spinach to the blended tofu mixture.
3. Cook shells in boiling salted water until el dente. Drain
4. Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
5. Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes. Serve!

Number of servings (yield): 6-8

(this is what they were actually supposed to look like in all of their color-balanced glory! photo from PBS)