Ingredients
Equipment
Method
- Boil water in a large pot. Add shells and cook for 10 minutes, stirring occasionally. Drain them in a colander and pour cold water over them to cool them down.
- Soak sun-dried tomatoes in warm water for 10 minutes. Drain them and slice them into strips
- In a frying pan, heat the olive oil for 1 minute over medium heat. Add shallots and garlic. Stir and cook for 3 minutes. Add kale, ⅛ teaspoon each salt and pepper, and cook for another 2 minutes, stirring ocassionally.
- Turn off the flame. Mix the tofu, and half of the vegan mozzarella into the kale mixture.
- In a separate pan, heat a teaspoon of olive oil over medium heat for 30 seconds. Add the rest of the fresh garlic. Stir and cook for a minute. Then add the crushed tomatoes, basil, oregano, and half of the sun-dried tomatoes. Cook for 4 more minutes.
- Preheat oven to 350° F.
- Spray the baking pan with nonstick spray. Spread ½ cup of the tomato sauce in the bottom of the pan. Stuff each pasta shell with about 2 tablespoons of the tofu/kale mixture. Place each shell open side up into the pan. Top with the test of the sauce, the rest of the sun-dried tomatoes, and the rest of the vegan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes until the cheese is melted.
Nutrition
Notes
Dried sun-dried tomatoes are used to lower the fat and calories in the recipe.
If oil-packed sun-dried tomatoes are used, don't rehydrate them in water first.
The nutrition estimate is from Spponacular, which is based mainly on the USDA database. 4 cups of fresh kale was used as an estimate for the 2 cups of frozen kale.
