Giuseppe's Best
Natural, vegan and gluten free.


Stuffed Shells with Tofu Ricotta


1 package firm tofu

Box of large shells

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon dried basil

½ teaspoon powdered garlic

½ teaspoon onion powder

1 teaspoon lemon zest


Drain tofu block and slice in half lengthwise.  Place on cutting board with a clean kitchen towel (or several paper towels) on top and bottom.  Place weight on top for at least 20 minutes to squeeze out most of the water (I use my dutch oven for this). Place tofu in food processor with the rest of the ingredients and blend until smooth. 

Stuff Precooked Shells with 2 tablespoons of the tofu mixture. cover the bottom of the baking pan with giuseppe’s best house (or spicy) marinara and place shells on top. cover the shells with more marinara and then bake at 350 degrees F until heated through.

MIke Esposito