Lactose-Free Veggie-Stuffed Shells

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Lactose-Free Veggie-Stuffed Shells

 

1 package jumbo pasta shells -- (12 ounces)

1/2 pound sliced fresh mushrooms

1 medium onion -- chopped

1 tablespoon Crisco® Pure Olive Oil

4 garlic cloves -- minced

1 package silken extra-firm tofu -- (12.3 ounces)

3 tablespoons lemon juice

1 package frozen chopped spinach -- (10 ounces)

-- thawed and squeezed dry

1 can sliced ripe olives -- (3.8 ounces) drained

3 tablespoons minced fresh basil

1/2 teaspoon salt

1/8 teaspoon pepper

1 jar meatless spaghetti sauce -- (26 ounces)

1/4 cup pine nuts

 

1. Cook pasta according to package directions; drain. Meanwhile, in a large

skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1

minute longer.

 

2. In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives,

basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into

shells.

 

3. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with

cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle

with pine nuts. Cover and bake at 375° for 30 minutes. Uncover; bake 5-10

minutes longer or until bubbly.

 

Nutrition (calculated from recipe ingredients)

------------ --------- --------- --------- -------

Calories: 30

Calories From Fat: 17

Total Fat: 2g

Cholesterol: 0mg

Sodium: 98.5mg

Potassium: 102.8mg

Carbohydrates: 2.6g

Fiber: <1g

Sugar: <1g

Protein: 1.2g