Ingredients
The following ingredients have 9 Servings
- 1 box (12 oz) jumbo shells (gluten free, if desired)
- 1 can (15 oz) pure pumpkin purée
- 1 block (14 or 16 oz) firm tofu (drained and pressed)
- 1 teaspoon dried sage
- 1 cup chopped kale
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon extra virgin olive oil (optional (for oil-free use 3-4 tablespoons water))
- 1/2 large sweet onion (diced)
- 2 cloves garlic (minced)
- 2 teaspoons dried basil
- salt and pepper (to taste)
Instruction
- Preheat oven to 350°F.
- Cook shells according to package directions. You want the shells al dente so they don't fall apart, so check them often to make sure they don't get too soft. Drain and rinse with cold water to stop the cooking process. Set aside.
- While shells are cooking, start the sauce. Add oil (or 3-4 tablespoons water for oil-free) to a sauce pot over medium heat. Add onion and garlic and sauté until onion is soft. (If using water instead of oil, add another tablespoon of water as needed if onion and garlic starts to stick as water evaporates). Add tomatoes, basil, salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper, but add more or less to your tastes) and simmer for 10 to 15 minutes.
- In a mixing bowl, crumble the tofu and add the pumpkin, sage and kale. Mix thoroughly.
- Pour about 1/4 cup of sauce into the bottom of a 9x13 pan and spread evenly. Stuff each shell with the pumpkin/kale mixture and place in single layer in the pan. Pour the rest of the sauce over the top of the shells.
- Bake for 30 to 40 minutes until heated through.
