| 11 | 90 | 436 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 1 h | 8 |
| 1 cup | Cashew nuts, raw (soaked overnight; then drained; if you can) |
| 2 clove(s) | Garlic |
| 3 tbsp | Lemon juice |
| 2 tbsp | Nutritional yeast |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 1 block (12oz) | Tofu, regular, extra firm (drained) |
| 1 medium | Yellow onion (peeled and finely diced) |
| 1/2 cup | Parsley, fresh (finely chopped) |
| 454 gm | Conchiglie pasta shells, dry (Jumbo; (or Lasagne Noodles), boiled and drained) |
| 1 can (48oz) | Marinara pasta sauce (your favorite prepared jar sauce is fine!) |
Boil and drain your pasta and allow it to cool as you prepare the filling. In a skillet over medium-high heat, sauté the onion in a tablespoon of water until translucent and just beginning to brown, then remove from heat and transfer to your food processor or blender, along with the cashews, garlic, lemon juice, yeast, salt, and pepper, mix well. Add tofu and parsley, and salt and pepper to taste and pulse to combine.
Pour 1/3 of the pasta sauce into a pyrex baking pan. Begin to stuff your shells with the tofu mixture, placing them in a single layer in the sauce. Once they are all stuffed, pour the rest of the pasta sauce over the entire casserole and bake, covered, at 350 degrees for one hour.
Garnish with more chopped parsley or basil before serving.
| Grain | 1.9 |
| Meat Alternative | 0.8 |
| Vegetables | 0.2 |
