Stuffed Shells

When I was a kid, thee only type of ethnic food I knew about was Italian, unless you consider Southern Cooking ethnic. Well Savanah made stuffed shells tonight. We used the stuffing from Skinny B*&#% in the Kitch. We used their Tofu Ricotta. And if you have not tried this , then get off your hiney's and do so, you will thank me soon enough.

1 block of extra firm tofu (extra firm necessary)
3 cloves of garlic (but feel free to use more)
2 T extra virgin olive oil
1 T chopped fresh oregano or 1 t dried
3/4 t fine sea salt
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In a food processor, combine the tofu, garlic, olive oil, oregano, and salt and pulse to puree. Use immediately or cover and refrigerate for up to 1 week.

We cooked a box of jumbo shells and added the tofu mixture to the cooked shells and laid them in a lasagna pan. She then ladeled her basic marinara sauce over the shells and baked on 350 for about 30 minutes. We had left over shells and sauce. Do with them as you see fit. And feel free to use jarred sauce in a pinch.

What did happen was Savanah asked me to try the tofu mixture and it was good, but as it sat while she stuffed the shells, the flavors married, and WOW! Also, the texture was so close to the real thing, someone would be hard pressed to tell the difference.