Friday, 30 September 2011

Seeing Shells

I See Shells, Yummy!

I love pasta. I grew up on KD, which is not pasta really. Box of nasty chemicals, not pasta.

So yesterday Denise and I where taking FOREVER to decide what to have for supper. We were going back and forth and did we want to walk to the far away store with the Daiya? It was raining. Would make suggestions, she would make suggestions, no one liked the suggestions.

Finally, Denise came up with a suggestion that hit home, pasta shells with tofu ricotta and sautéd ground round and mushrooms. Topped with tomato sauce and baked. Oh, yeah, that was the ticket.

So après Zumba (and showers), we went to the grocery store and got the supplies. This is a photo of the supplies. I LOVE putting my groceries away (and as Denise can attest, I will sometimes just open the cupboards and look at all the food). This photo is a example of my food love.

Ok, on to the recipe;

Pasta Shells with Tofu Ricotta

12 pasta shells
2 cups tomato sauce
2 tbsp canola oil
1 package chicken ground round
3-4 cups sliced mushrooms
Pinch sea salt
1 225 g block of tofu
1/2 container tofutti plain cream cheese
5 cloves garlic
1/2 cup chopped onion
1/2 teaspoon sea salt
1 heaping tbsp vegan Parmesan
2 tbsp soy milk

Pre heat oven to 350 degrees.

Cook the pasta shells according to package directions.

While the pasta is cooking, slice mushrooms and we used fake chicken ground round, put in fry pan and sauté. I like the mushrooms to turn a bit brown. Set aside.

In a food processor, but in a block of tofu ( chop it up a bit), the onion, the garlic, salt, parm, and soy milk. Puree till the consistency of ricotta.

Drain pasta when almost al dente, and cool so you can handle them without injury!

Lightly oil or otherwise spray or line 8x8 pan. Take a shell, spoon in about 1 tbsp of mushroom mixture, then top with about 1 tbsp of the ricotta. Place in the pan, and repeat till all shells are done.

Take your 2 cups tomato sauce, and spread evenly over the shells.

I shook some more parm on top.

Bake for 30 or 35 minutes.

Serve. So friggin' good. You'll see there was no side, as that was way too tough to decide after taking so long on the main.

Enjoy. And by the way, it's really good the next day too!

- Melina : D


  1. Oh man, you are torturing me with that last picture as it looks so darn good. I wants ze creamy shells.

    Also: props on your hilarious writing chops!