Vegan Creamy Stuffed Shells


2 ~24 ounce jars Organic Bianco Dinapoli Tomato Sauce

6 cloves garlic minced

1/4 Cup Parsley



Add a bit of EVOO to pan, add jars of tomato sauce, simmer for 10 minutes, add the parsley and garlic the last 5 minutes and simmer.

2 packages Firm Organic Tofu  20 oz. each

2 tbs. Chickpea Miso

1 Large Onion sliced

Vermouth or wine

2 Tbs. Fresh herbs of Rosemary, Oregano, Thyme minced

1 package Miyiko’s Garlic Herb Cheese

1 8 ounce Jar Gina’s Vegan Organic Basil Pesto

1/4 cup Fresh Parsley minced

1/2  package Miyiko’s Mozarello Cheese sliced


In Cast Iron skillet, heat EVOO and add onion, herbs saúte until translucent, stirring in herbs, add a splash of Vermouth and reduce.  Allow it to cool.  In large mixing bowl add the onion mixture and miso and squeeze into the tofu with your hands.  Add the parsley while mixing the tofu in Cuisinart, add the pesto and Miyiko’s Creamery Garlic Herb Cheese, salt and blend well.

~BARILLA JUMBO SHELLS~ *Hard to find organic shells!

Cook shells for 9 minutes, drain and cool on a sheet, set aside.

Grease a 9 x 9 baking dish with EVOO, add the stuffed shells, top with tomato sauce and Mozarello.  Cover with foil and bake for 30 minutes.  Brown the top of cheese by broiling for a few minutes if you prefer.

Oh just wow!  I’m having empty nesting syndrome with my son, Hans, leaving soon for college it’s proving to be a difficult time to think of my last child out of the house.  So have been conjuring up some of his favorite dishes.

Was really in awe of how delicious this turned out.  You could probably eliminate the pesto, but that really kicked in the flavor.  As did adding Miyiko’s Creamy “cheeses”! I also made an extra tiny little bit of tomato sauce to add to the top, the tomato sauce is key, and adding fresh parsley and garlic always a must! 🙂

You must try this and let me know how you liked it, it doesn’t take that long to make and oh so worth it!  Enjoy!

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