Day 28: Almost Over

Today is January 30 and there's just one day left of our vegetarian experiment. Even though I didn't start until January 4, we're ending tomorrow because I don't think Owen could stand to wait for his bacon. (Speaking of bacon, check out this funny article about why bacon is a "gateway meat" for vegetarians!)

I've proposed that from now on we have one day of the week designated vegetarian; my boys (big and small) have grudgingly agreed. Owen chose Monday, reasoning that Monday is a pretty bad day anyway. Sheesh - what drama!

Tonight we had stuffed shells, a recipe provided by my friend Heidi. I made a few adjustments, based on ingredients I wanted to use up before it was too late (lots of arugula).

The shells had great flavor and were light-tasting, which I think is rare for pasta-stuffed-with-cheese recipes. Thank you for the yummy recipe Heidi!

Tofu & Cheese Stuffed Shells
Serves 4

12 jumbo pasta shells

¼ c. shredded carrot

1-2 green onions, chopped fine

4 cups loosely packed arugula*

1 tsp. olive oil

1 tsp. garlic puree

8 ounces firm tofu, drained

½ cup ricotta cheese

1 c. shredded mozzarella cheese

1 egg white

¼ tsp. salt

¼ tsp. pepper

Heidi's Sauce (I used leftover eggplant marinara sauce I had frozen from day 16's recipe)

16 oz. can tomatoes, cut up

1/3 c. tomato paste

1 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. fennel seed, crushed (optional)

Grated parmesan cheese (optional)

Cook pasta shells according to package directions; drain. Rinse with cold water. Drain and set aside.  

For filling: Heat olive oil in a saute pan over medium heat, add garlic and cook for 1 minute. Add arugula nd cook, stirring often, until wilted. Scrape onto a cutting board and chop fine. In a medium mixing bowl mash tofu with a fork. Stir in carrots, onion, wilted arugula, ricotta cheese, ¾ c. mozzarella cheese, egg white, salt, and pepper. Set aside.

For sauce: In a medium saucepan combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to a boil; reduce heat. Simmer uncovered for 10 minutes.

Stuff each cooked pasta shell with bout 1 rounded tablespoon of the filling. Place shells in an ungreased 2-quart square baking dish. Pour sauce over shells and sprinkle with remaining mozzarella cheese. Cover and bake in a 350˚ oven about 25 minutes or until heated through. Sprinkle with parmesan cheese prior to serving, if desired. 

* I think any dark, bitter, or spicy greens would be good - kale, spinach, mustard greens, etc.