Pasta Shells
9 ingredients
1 steps
Ingredients
- 1 8-ounce box Tinkyada Pasta Shells (for wheat-free/ gluten-free)
- 1 8-ounce bag Daiya Mozzarella style cheese shreds
- 1 12-ounce block extra firm organic tofu (or at least Non-GMO)
- 1/2 cup extra virgin olive oil
- 1 teaspoon Kosher salt
- Pinch of ground nutmeg
- 3 fresh garlic cloves
- 3 cups quartered fresh Heirloom (cherry) tomatoes
- Fresh basil leaves (to taste, about a dozen nice sized leaves)
Directions
-
1["Preheat oven to 375 F", "Pre-cook your shells, and place them in an ice bath to stop the cooking process. \r\nMeanwhile, as your shells are being prepped, mash the tofu in a mixing bowl, with a fork, and stir in the salt, nutmeg, 1/3 cup of the Daiya, and half of the olive oil. You want a \"ricotta\"" type of texture.""
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