Sunday, October 10, 2010

Lemony Chard-Stuffed Shells

I added a bit of shredded soy mozzarella cheese and a bread crumb/garlic salt/butter topping. If you can't find swiss chard, spinach will work. A good dish to serve for company and much easier to make than Lasagna.

Lemony Chard-Stuffed Shells

12 large pasta shells (I used more)
2 T. olive oil
1/2 cup minced shallots
1 bunch Swiss chard, coarsely chopped
4 oz. white mushrooms, chopped (1 cup)
1 lb. firm tofu, drained, blotted dry and crumbled
1/3 cup soy parmesan cheese
juice and zest of 1 lemon
1/2 t. sale
1/4 t. black pepper
3 cups tomato pasta sauce ( used Trader Joe's garlic sauce)

Cook the shell al dente. Drain and set aside.

Heat oil in large skillet. Add shallots and cook until softened. Add the chard and mushrooms and cook until tender. Transfer mixture to large bowl. Add the tofu, Parmesan, lemon juice and zest, salt and pepper - mix well.

Useing a teaspoon, stuff the filling into the shells until well packed. Spread a layer of pasta sauce in the bottom of a shallow 9x13 " baking dish. Arrange the shells on top of the sauce, and pour the remaining sauce over and around the shells. Cover and bake for 30 min. or until hot.
I also added shredded Mozzarella and bread crumb mixture.

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