I was writing up a grocery list to make these tomorrow and I thought I'd post the recipe for yous guys.
This is a pretty standard/mainstream stuffed shells recipe, I just make a tofu mixture instead of ricotta cheese.
1/2 Package (6 oz or approx. 18 ) Jumbo Shells
1 jar (27 oz) sauce - or there abouts if you are cool enough to make your own sauce...which I am not.
1 package Tofu (firm) 12 oz
2 1/2 cups shredded mozzarella cheese
1 cup parmesan cheese
2 tablespoons parsley
a shake of italian seasoning
Cook pasta shells according to package directions. Drain.
Preheat oven to 350 F.
Spray bottom of 13X9 inch glass baking dish with non-stick cooking spray.
Drain and rinse off tofu.
In large bowl, mix tofu & egg together until blended, add 1/2 cup of parmesan, parsley, italian seasoning and 1 3/4 cups mozzarella - mix well.
Spread 1 cup of sauce in bottom of baking dish.
Fill cooked shells with tofu mixture.
Arrange shells in dish.
Pour remaining sauce over shells.
Top with remaining mozzarella and parmesan.
Bake, covered with tin foil, for 45 minutes or until bubbly.
Allow to cool for 5 minutes. Serve with yummy bread and butter. Perhaps a veggie or two.
Not as glamorous as some of the recipes on here (quite the cooks y'all are!), but I think they turn out yummy. Great leftover too.
I'll take your body and cover it with honey, then stick some money to the honey, now you're covered in money, honey. -FotC