‘Rinotta’ (Dairy Free) Stuffed Shells
- Author
- Ami Mackey
- Category
Ingredients
- 1 15 oz. can Cannellini beans (white kidney) – drained
- 2 packages firm tofu
- 4 cloves of garlic or a tablespoon of minced garlic
- 1/4 cup nutritional yeast
- 2 tablespoon of Italian seasoning
- 3 (25 oz.) jars oil-free, low sodium pasta sauce
- 3/4 cup of water
- 3 cups fresh spinach
- 2 (8 oz.) boxes jumbo brown rice shells** - we recommend Tinkyada brand
Directions
- In a food processor blend until smooth: beans, tofu, garlic, nutritional yeast and 1 tablespoon of the Italian seasoning. Taste your rinotta cheeze. Need more garlic? Not enough herbs? Add more if you wish. Taste again. Repeat until you are happy with your creation.
- Cover the bottom of a 13x9 pan with the pasta sauce and water, stir to combine.
- Add a layer of spinach.
- Fill the uncooked pasta shells with the rinotta mixture using a small spoon. Place the shells in the pan, applying gentle pressure to submerge the shells down into the sauce layer so they are 75% covered with sauce. The shells will absorb the sauce as they bake to soften the shells.
- Top the shells with some extra Italian spices.
- Cover the pan with foil and bake at 425 for 35-40 minutes until the liquid is boiling and the shells are cooked al dente.
