Summer veggie stuffed shells recipe
Makes 6 servings
- ½ cup fresh basil, chopped
- 1 tsp. garlic powder
- 2 handfuls spinach, coarsely chopped
- 1 small carrot, grated
- 1 small yellow summer squash, grated
- 1 small zucchini, grated
- 1 lb. extra firm tofu, liquid pressed out
- ¾ cup white bean hummus
- 5 Tbsp. nutritional yeast
- ½ tsp. salt
- 28-oz. jar pasta sauce
- 6 oz. uncooked jumbo pasta shells
Preheat oven to 350°F. Cook pasta shells according to package directions. Drain and set aside.
While pasta is cooking, heat a large skillet sprayed with non-stick cooking spray. Sautee zucchini, yellow squash, and carrot over medium heat for five minutes. Add spinach and let it wilt. Transfer vegetables to a large mixing bowl.
Into the bowl, crumble tofu into small pieces with your fingers. Add garlic powder, nutritional yeast, salt, basil, and hummus. Mix well.
Spoon mixture generously into each jumbo pasta shell. Place filled shells into a 9x13 inch baking dish sprayed with non-stick cooking spray. Pour pasta sauce over the shells.
Cover dish with foil and bake for 35 minutes. Enjoy with a tossed salad.
Nutrition analysis per serving: 340 calories, 10 g fat, 19 g protein, 45 g carbohydrate, 1 g fiber, 650 mg sodium