Ingredients
16 jumbo pasta shells
1 15-oz. pkg. extra-firm tofu, drained
1/2 cup shredded Cheddar-style soy cheese
Method
Sources
📖
Recipe1M+
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Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
Stainless press for hard cheeses — cheddar, gouda, manchego
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preheat oven to 400f. cook pasta shells according to package directions. drain, and rinse under cold water. spread 1/2 cup marinara sauce over bottom of 9x13-inch baking dish. put tofu and all remaining ingredients except soy cheese in food processor; puree. transfer tofu mixture to 1-gallon sealable plastic bag. snip off a bottom corner of bag; squeeze about 3 tbs. tofu mixture into each shell. arrange shells over sauce in baking dish, drizzle with remaining sauce and cover tightly with foil. bake 20 minutes. remove foil, sprinkle shells with cheese and bake 5 minutes, or until cheese melts.