I’m going to show you how to create delicious filled giant shells in just a few simple steps, today, folks. Here is the recipe for our breakfast of the day.
To prepare healthy, nutrient-dense, and flavour-packed giant filled shells, you’ve come to the perfect website. You must try jumbo stuffed shells. Stuffed shells are included in the Clean Food Handbook, so I create my own version by adding additional vegetables and fresh herbs to the recipe. It’s made with delectable cheese. You don’t need much time or effort to put into this dish, and the results are fantastic.
However, in what ratio should the various components be considered? if you’re still unsure, don’t worry; here, you’ll learn all you need to know about the materials, their quantities, and the method.
JUMBO STUFFED SHELLS
approx. 30 shells or 6 servings
- 3.5 cups pasta sauce
- 340 grams jumbo pasta shells (I used 30 shells or 2/3 of the box – but make extra as some break)
ingredients
- 3 garlic cloves, minced
- 1 medium sweet onion, diced
- 2 tsp extra virgin olive oil
- 2 celery stalks, diced
- 1/2 cup packed fresh basil leaves, minced
- 1/2 cup packed fresh parsley, minced
- 1 (14oz) package extra-firm or firm tofu, pressed
- 3 tbsp nutritional yeast
- 3/4-1 tsp fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
- 1 tbsp fresh lemon juice
- 1/2 tsp cayenne pepper or red pepper flakes
instructions
- Rinse block of tofu and wrap with paper towels followed by 2-3 tea towels
- Place it on a cutting board or plate and add several heavy cookbooks on top.
- Press tofu for about 20-25 minutes to drain out the water. Alternatively, you can use a tofu press.
- Grease a very large casserole dish. I used about 30 shells
- Cook shells in a pot of boiling water until al dente, about 8-11 minutes
- Drain shells and set aside to cool.
- Preheat oven to 400F. For the tofu ricotta: In a large skillet
- sauté the garlic and onion in the oil for about 5 minutes.
- Season with salt and pepper.
- Add in the chopped celery, basil, and parsley and sauté for another 5 minutes
- throw in some spinach for extra greens.
- you can either crumble it into the skillet with your hands
- use the processor, the texture will be very creamy like ricotta cheese and if you crumble it with your hands
- Stir in the nutritional yeast, salt, pepper, lemon, and cayenne all to taste.
- medium heat, cook for about 8-10 minutes or until most of the water cooks off.
- Spoon about 1 cup of marinara sauce into the casserole dish
- Add about 2 tbsp of tofu ricotta into each stuffed shell
- place shells on top of marinara sauce
- Cover shells with the remaining 2-2.5 cups marinara sauce and any leftover tofu ricotta.
- add vegan cheese on top.
- Cover dish with tin foil and poke several air holes.
- Bake at 400F for about 20 minutes
- Serve with a basic green salad and garlic bread, if desired.
yummy Finally, American beauty jumbo stuffed shells are ready to eat and are ready to make you replace your apple pies. and if you like my mom yummy recipe please share it with your friends and family.