I got the inspiration for this dish from one of my favorite blogs Inspired Taste. I made some modifications and also made it vegetarian. I am sure it would be delicious with chicken too. It was cheesy gooey and with a bit of heat, yum!
Prep Time: 5 Min
Cook Time: 35 Min
Ingredients
- 16 large pasta shells
- 1 package of medium tofu
- 1/2 cup of ricotta cheese
- 1 garlic clove, minced
- 1/2 cup onion, diced
- 3/4 cup celery, diced
- 1/4 cup blue cheese crumbles
- 1/4 cup chopped parsley
- Frank's Cayenne Pepper Hot Sauce
- Annie's Organic Parmesan Artichoke Dressing (you could also substitute Ranch)
- salt/pepper to taste
Directions
- Preheat oven to 350 F
- Bring a large pot of salted water to boil and cook shells according to directions
- Drain cooked pasta and keep in a bowl of ice water until ready to use
- Meanwhile in a medium saute pan, saute the garlic, onion, tofu and celery 5-8 minutes
- Turn off the heat and add the ricotta cheese, parsley and blue cheese.
- Carefully add about 3-4 tbs of the hot sauce. Taste to measure heat and add more if desired.
- Lightly grease a casserole dish
- Stuff the shells with the filling and place upside down (seams up) in the dish
- Sprinkle tops with more blue cheese and hot sauce if desired.
- Bake for 25 minutes and drizzle with Parmesan dressing before serving.
I am definitely going to try these (but with chicken instead of tofu)! Can't wait :P
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