1/2 (12 oz) package jumbo pasta shells
1/2 pkg firm tofu, drained
2 T mayonaise (I use Vegenaise)
2 tsp basil, dried
2 tsp parsley, dried
1/2 tsp oregano, dried
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 26-oz jar prepared pasta sauce
2 T Kalamata olives, sliced
2 T green olives, sliced
Preheat over to 375º F. Cook pasta shells according to package directions. Drain, rinse in cold water, and drain again. Place tofu in medium bowl, mash well, and add next 7 ingredients. Mix well. Pour a thin layer of pasta sauce in baking dish. Spoon 2 T filling into each pasta shell and place in single layer in large baking dish. Cover with pasta sauce and add another layer if needed. Cover again with more pasta sauce. Sprinkle with olives. Bake 45 minutes or until sauce is bubbling. Serves 4.
I normally make a full package of shells, and get 2-3 meals out of this. I use quite a bit more vegannaise per package of tofu, I have discovered! I measured the vegenaise this last time and it was just shy of I cup. The rest of the ingredients were just doubled. I also put a bit of water in the pasta sauce jar to get all the goodness. I pour the red water over the top of the shells – Christine (4/2020)
