Preheat oven to 350.
Ingredients I used:
1 box of jumbo pasta shells, cooked to package instructions. Drain and cool.
Galaxy Nutritional Foods Vegan Mozzarella shreds.
4 Gardein "chicken" scaloppini, defrosted.
A handful of fresh basil leaves.
8 pieces of sun dried tomatoes in oil
1/2 cup diced onions
1/4 teaspoon of smoked sea salt
Pulse all of the above in a food processor until creamy and blended. It had the consistency of cream cheese once done. Stuff the shells with the mixture and place in baking dish.
For the sauce:
1 32 oz can crushed tomatoes
2 teaspoons garlic powder (NOT garlic salt)
2 teaspoons Italian seasoning blend of dried spices
1 glug red wine
1 teaspoon sugar
Heat all in pan and simmer for 20 minutes (while the noodles are cooking and you are making the filling.)
Cover stuffed shells in sauce and cover with Galaxy Vegan mozzarella cheese shreds.
Bake for 30 minutes. Place pan under broiler for few minutes more to "melt" the cheese.
1. Delicious and very satisfying. Didn't taste like "fake" anything.
2. The sauce was a bit liquidy in the pan after it was cooked. But I think this will help keep the leftovers from drying out.
3. The cheese didn't melt as I'd hoped but it tasted good.
4. Next time I'll add spinach.
5. This is a weekend meal as it required more time than I can afford to spend in the kitchen during the week.
6. My picture isn't so pretty but boy is it good!
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