A recipe from dinner tonight. When traditional noodles and red sauce — I am now a Barilla man — from overuse loses its appeal, I try new things. Most turn out OK. Of my concoctions to this point, none have been so pleasing as this.
I think it resembles parmesan in some way, though I because I have not intentionally eaten any cheese in over five years I cannot say this with certainty.
- 1 tablespoon margarine
- 2/3 cup chopped frozen spinach
- 1/3 package firm tofu
- 1/4 cup flour
- 1/3 cup water
- 2 teaspoon garlic salt
- 1/2 teaspoon dillweed
- 1/2 teaspoon basil
- 1/4 teaspoon paprika
- 12 ounces Barilla pasta sauce (your choice)
- 6 ounces Barilla Jumbo Shells
Boil pasta shells.
Warm margarine in frying pan. Add frozen spinach, separate with fork or spatula. Slice tofu shoestring-potato width or otherwise; you’ll be mashing it anyway. Add tofu, mix and mash (like lumpy mashed potatos). Continue to separate spinach. Add flour, water. Mix. Add everything else. Mix. Heat to 250°.
While shells are still somewhat tough — undercooked, so they would be unpleasant to eat as-is — remove and drain them.
Prepare a 12-inch glass pan with a 1/4 inch layer of pasta sauce.
Spoon pseudo-cheese into shells. Arrange shells tightly in pan. Cover with pasta sauce.
Bake 20 minutes at 350°.
Serves 2 or three.
Updated 020324. My apologies to any who attempted the recipe as originally presented.