Baked Shells With Tofu Beef Recipes

TOFU-STUFFED PASTA SHELLS

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.

BAKED SHELLS

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.
• Preheat the oven to 400 degrees F.
• Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve.

BAKED PASTA SHELLS WITH RICOTTA-REAL SIMPLE

Steps:

• Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
• Preheat oven to 375°F.
• Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
• Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
• Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
• Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
• Pour the rest of the sauce over the shells.
• Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
• Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
• Let stand for 5 minutes before serving.

BAKED BBQ BREADED TOFU

Steps:

• Place tofu block in an airtight container and put in the freezer until frozen, about 8 hours.
• Transfer frozen tofu to the refrigerator to thaw, about 24 hours.
• Place thawed tofu block onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Drain and discard any accumulated liquid from the tofu. Break tofu into 1-inch chunks and place in a large bowl. Add barbecue sauce and bread crumbs and toss to coat. Arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 to 25 minutes, flipping halfway through.

BAKED SHELLS WITH TOFU & BEEF

Steps:

• Heat 1 tbs olive oil in a large nonstick pan; add ground beef and cook until a golden brown. Drain and set aside.
• Add more olive oil if necessary and then add garlic, chopped onion, 1 tbs dried basil; saute until onions are translucent and the garlic is fragrant.
• Add the ground beef, red wine, and bring to low simmer. Let simmer for 5-6 minutes.
• Preheat oven to 400 degrees. Cook pasta shells according to the package directions, but let remain a little al dente. Drain and rinse shells under cool water.
• Spread half the sauce across the bottom of a medium baking dish.
• Put tofu and all remaining ingredients except the cheese, pasta shells, and remaining sauce in a food processor and puree; add olive oil if necessary.
• Place tofu mixture into a large plastic seal-able bag. Cut off one corner (not to big a hole or you have tofu everywhere) and squeeze enough of the tofu mixture in each shell to fill all 16. If there is extra tofu mixture, add it to the remaining sauce and mix through. Arrange the shells over the sauce in the baking dish.
• Drizzle the shells with the remaining sauce. Cover the dish with the mozzarella. Bake for 20-30 minutes or until the cheese is melted and a little browned.