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Tofu-Spinach Stuffed Shells with Velvet Marinara Sauce
(serves 8)

This time of year, when there is no farmer’s market full of beautiful produce to liven up the table, a nice Italian pasta dish is the perfect option. This tofu-spinach version of Italian stuffed shells is warm (ideal for a cool early spring evening), delicious and perfect for both a small intimate dinner and a large gathering. This “wow” entrée with “Velvet Marinara Sauce” is a favorite with many of my friends; the sauce is very versatile and can be used in a wide range of Italian dishes; the flavors are bold and exciting and the carrots give it a smooth, velvety consistency.

Ingredients
1 box jumbo shells
8 oz. or 2 cups grated
mozzarella
olive oil

Sauce
1 large onion or two medium onions
4 medium-large carrots
3 stalks of celery
4 Tbsp. olive oil
1 tsp. ground black pepper
1/8 tsp. spicy red pepper flakes
6 cloves garlic, minced
1 cube vegetable bullion
¼ cup balsamic or cider vinegar
4 Tbsp. maple syrup
1 tsp. Italian seasoning
½ tsp. salt.
(Optional) ½ cup white or red wine
1 large 28 oz. can of tomatoes

Stuffing
10 oz. tofu
12 oz. ricotta cheese
1 cup grated parmesan
2 oz. grated mozzarella
2 oz. crumbled blue cheese
2 oz. fresh basil, finely chopped
1 lb. fresh spinach, finely chopped

Preheat the oven to 375 degrees. Cook one regular-sized box of jumbo shells according to the instructions on the box. After the shells are cooked and drained, place them in a large bowl. Coat them in olive oil so they don’t stick together and let them cool.

Sauce
Finely chop the onions, carrots and celery. Saute the vegetables in the olive oil, adding the black pepper and spicy red pepper flakes. (The trick to a truly tasty sauce is all in properly sautéing the onions. Onions need time to develop their best flavors. Cook them slowly, stirring every minute or so. They will first turn yellow and translucent and then clear. If they start to brown anywhere, the heat is too high. They are done once they hit the clear stage). Add the chopped garlic and sauté for one more minute.

While the vegetables are sautéing, in a bowl mix together the bouillon cube (crumbled), vinegar, maple syrup, Italian seasoning, salt and (optionally) the wine. When the vegetables and garlic finish sautéing, add this mixture and stir while bringing it back to a boil. Sauté for another 2 minutes (4 minutes if the wine was added) to let some of the vinegar and/or alcohol cook off. Then add the tomatoes. Stir and return to a boil, then remove from heat. Blend the sauce until it reaches a velvety-smooth texture. (I like to use a soup-stick but you can use a food processor or blender.)

Shell Stuffing
The stuffing can be made while waiting for the onions to sauté. Finely crumble the tofu and ricotta cheese. Add the grated parmesan, grated mozzarella and crumbled blue cheese. Mix and mash this all together with a large fork. Add the basil and fresh spinach. Mix well.

Final Preparation
Fill each shell with the stuffing and place them all closely packed together in a 9 x 13 inch baking dish; pour the sauce over the shells. Top with the grated mozzarella cheese (or your favorite cheese blend).
Cover with aluminum foil and bake at 375 degrees for 30 minutes. Remove the foil and continue to bake for about another 10 minutes or until the top is bubbly and slightly golden brown. Remove from the oven and let cool for 5 to 10 minutes before serving.

Raised by vegetarian and health conscious parents, Mitra Kelly learned to cook nutritious, whole food, vegetarian meals at a young age. Now, as an adult, Mitra enjoys sharing his passion (and recipes) for delicious, healthy and healing foods with friends and family. mitra.chef@gmail.com