By [email protected]
1 Package Mori-Nu extra firm tofu
1 eight oz. tub Tofutti Better Than Cream Cheese, French Onion flavor
16 oz. fresh spinach
6 large cloves fresh garlic
1 tablespoon olive oil
2 teaspoons dried oregano
Jumbo Shell pasta
Home made or canned spaghetti sauce
Mince 3 of the garlic cloves and place in a large
skillet with a tablespoon of
olive oil. Saute for a couple of minutes. Chop the spinach and add to
the
skillet with a few tablespoons of water (you may have to add a little at
a time
until it wilts). Simmer on low until done.
Roast the other 3 garlic cloves or microwave until just
tender. In a food
processor blend the garlic with the tofu, the Better Than Cream Cheese
and
the oregano. Make sure all the water has cooked out of the spinach, you
can
pat it with paper towels. Mix the spinach with the tofu/cream cheese.
Cook jumbo shell pasta according to directions on the
box. Drain pasta and
then fill with the tofu-spinach mixture. Oil a large baking dish and
spread a
layer of spaghetti sauce along the bottom. Place filled shells in the
dish and
add some more spaghetti sauce. Bake covered at 350 for thirty minutes.
Go on to
Return to 28 April 1999 Issue
Return to Newsletters
** Fair Use Notice**
This document may contain copyrighted material, use of which has not been
specifically authorized by the copyright owners. I believe that this
not-for-profit, educational use on the Web constitutes a fair use of the
copyrighted material (as provided for in section 107 of the US Copyright
Law). If you wish to use this copyrighted material for purposes of your
own that go beyond fair use, you must obtain permission from the copyright
owner.
