These shells were my first attempt and they came out a supreme success. I actually just had the leftovers for lunch and grinned the whole time I shoveled them in. I couldn’t believe how rich and satisfying they were with no cheese. Bonus: I couldn’t even detect tofu. Win!
Origins of Pasta
Fresh pasta has been enthusiastically enjoyed in Italy for thousands of years. But who actually invented it? The answer is debated! You can learn more about the history of pasta here. The specific shell-shaped pasta used in this recipe is called conchiglioni and is believed to have originated in Italy.
How to Make Dairy-Free Stuffed Shells
So the filling for these shells is simple: TofuDairy-free mozzarella shreds (I tried Go Veggie)Roasted EggplantPesto That’s it! All that’s left is the shells and red sauce, making this an 8-ingredient meal that only takes 1 hour from start to finish. If you’ve never tried eggplant in Italian dishes, you’ve been missing out. The roasted eggplant pieces in the filling kind of make these shells. Doused in tomato sauce it’s like heaven on a fork. John even tried these and said he probably wouldn’t have been able to tell the difference between these and normal stuffed shells had I not told him. That’s a HUGE win in my book because he’s not a huge fan of tofu (nor am I). Thankfully, these shells passed the test and will definitely be taking the place of cheesy versions from here on out. My stomach couldn’t be more thrilled either.
