Ingredients

The following ingredients have 4 Servings
  • 12 ounces jumbo pasta shells, cooked according to package instructions
  • 1 block extra-firm tofu, drained
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch green chard or rainbow chard, stemmed and chopped
  • 1 bunch curly kale, stemmed and chopped (about four heaping cups)
  • 4 cloves garlic, minced
  • 1/2 cup packed flat-leaf parsley or basil leaves, or a mix of both, very finely chopped
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fine sea salt or to taste
  • Freshly ground black pepper, to taste
  • Crushed red pepper flakes (optional), to taste
  • 32 ounces jarred marinara sauce

Instruction

  • Use a tofu press to press any excess water from the tofu. Alternately, wrap the tofu in several layers of paper towel, place it on a rimmed cutting board or large plate, and set a heavy cast iron skillet on top of it. If you don't have a cast iron skillet, set a pan on top of it and place several heavy books or cans in the pan. Press the tofu for 15 to 20 minutes.
  • While the jumbo shells cook and the tofu presses, preheat the oven to 400F, lightly grease a casserole dish, and get started on the filling.
  • Heat the olive oil in a large saute pan over medium heat. Add the chard, kale, and garlic, and cook for 3 to 5 minutes, or until the greens wilt and soften. Remove from the heat and let cool slightly. If you prefer smaller pieces of greens (I do), turn the mix out onto a cutting board and chop to desired size.
  • Add the pressed tofu to a food processor and pulse several times until the mixture resembles ricotta cheese. Transfer to a large mixing bowl and stir in the greens, herb/s, nutritional yeast, lemon juice, sea salt, black pepper, and red pepper flakes (if using).
  • Taste and adjust seasonings, adding more salt and/or pepper (I usually add another 1/4 teaspoon sea salt).
  • Spoon 1 to 1 1/2 cups of the marinara into the bottom of the casserole dish, Use the back of a spoon to evenly spread.
  • Stuff each shell with about 3 tablespoons of the tofu ricotta mixture, and transfer to the casserole dish. You should have about 16 generously stuffed shells. Spoon a bit of marinara over each shell, reserving some sauce for serving.
  • Cover the dish with foil, poking several slits across the surface to vent.
  • Bake for 20 to 25 minutes, or until warmed through.
  • Top with additional marinara, if desired, and serve immediately.
  • Cover and refrigerate leftovers.