10.11.2010

stuffed shells with creamy tomato sauce

Italian Night

I have made stuffed shells before, and the filling is the same spinach-tofu blend I use for the lasagna, but I have never made a creamy tomato sauce.

Outstanding!
The whole pan disappeared in about 15 minutes, not good for the digestion, I'm afraid. The sauce is my regular tomato sauce, but at the end I added a cup of cashew cream (strained) and heated it until it thickened.

Stuffing the shells is the most time-consuming part, so just make sure the under-cooked shell is open all the way (not curled under), before scooping the filling into it using a teaspoon.

You can blend your tomato sauce before pouring it on the shells in case you have a daughter who picks out any vegetable pieces large enough to grasp.

De-licious!

Cost Breakdown:
shells: $2
tomatoes: $3
tofu: $2
spinach: $2
garlic, onion, spices: $1
cashew: $2
Total to feed a family of 5:
$12.00










4 comments:

  1. Tho it takes more time to make, I prefer stuffed shells to lasagna and the spinach-cheese/tofu-tomatoes combo rocks

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  2. Wow this looks great! The cashew cream sounds really interesting and decadent. I'll have to give it a try sometime.

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  3. That looks ridiculously delicious!

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