This recipe won me a year's supply of Soy Milk AND a Kitchen-Aid mixer. WHOOOOOOOOT.
(and I bet the chef who "UN-taught me to cook" would hate it ... screw you as always Chef Kerr!)
As it was a contest in which to use soymilk and other soy products, it is showing the use of tofu and soy milk ... other alternatives are provided in purple at the end of the recipe.
Pumpkin-Ricotta Shells
24 jumbo pasta shells (cooked)
1 Tbsp extra virgin olive oil
2 cups firm tofu 1/2 cup + soy milk (plain)
15 oz can pumpkin puree
3/4 cup + 2 Tbsp Pecorino Romano, grated (2 1/2 oz net weight)
1 large egg
2 cloves crushed garlic
1 c fresh basil, chopped
1 tsp dried sage (or 1 Tbsp fresh sage, chopped)
1 tsp salt
1 jar tomato sauce (26 oz) - try and get one that does not contain sugar
24 jumbo pasta shells (cooked)
1 Tbsp extra virgin olive oil
2 cups firm tofu 1/2 cup + soy milk (plain)
15 oz can pumpkin puree
3/4 cup + 2 Tbsp Pecorino Romano, grated (2 1/2 oz net weight)
1 large egg
2 cloves crushed garlic
1 c fresh basil, chopped
1 tsp dried sage (or 1 Tbsp fresh sage, chopped)
1 tsp salt
1 jar tomato sauce (26 oz) - try and get one that does not contain sugar
This recipe was adapted from a recipe that called for ricotta - it is MUCH BETTER with the tofu and soy milk – more protein, less fat/cholesterol and creamier in taste and texture.
1. Preheat oven to 350 degrees.
2. Cook the pasta shells and place them, cooled, on a baking sheet and drizzle with the olive oil.
3. In a bowl, using a hand mixer, blend together the tofu and soy milk until creamy – use more soy milk if necessary.
4. In a bowl, mix the tofu mix, pumpkin, 3/4 cup of the Pecorino Romano and all of the remaining ingredients (except the tomato sauce).
5. Spread sauce in bottom of a 9×13 inch baking pan. (as I like a blush sauce, I often mix the tomato sauce with some soy milk before spreading in bottom of pan)
6. Fill each shell with about 3Tbsp of the pumpkin-tofu mixture and arrange in pan – open shell sides up.
7. Cover with foil and bake for 30 minutes.
8. Remove foil, sprinkle with remaining cheese and bake another 15-20 minutes.9. Serve piping hot with a great glass of wine … I like pinot grigio with this!
2. Cook the pasta shells and place them, cooled, on a baking sheet and drizzle with the olive oil.
3. In a bowl, using a hand mixer, blend together the tofu and soy milk until creamy – use more soy milk if necessary.
4. In a bowl, mix the tofu mix, pumpkin, 3/4 cup of the Pecorino Romano and all of the remaining ingredients (except the tomato sauce).
5. Spread sauce in bottom of a 9×13 inch baking pan. (as I like a blush sauce, I often mix the tomato sauce with some soy milk before spreading in bottom of pan)
6. Fill each shell with about 3Tbsp of the pumpkin-tofu mixture and arrange in pan – open shell sides up.
7. Cover with foil and bake for 30 minutes.
8. Remove foil, sprinkle with remaining cheese and bake another 15-20 minutes.9. Serve piping hot with a great glass of wine … I like pinot grigio with this!
Notes:
You can stuff the shells the night before and refrigerate overnight – put in an airtight container with shells protected from layers above with a layer of cling film … arrange shells on sauce just before baking. You will need to add a good 10 minutes to the baking time, though, as the shells will be cold (vs. room temperature) and need more time to get hot and bubbly.
This recipe is also great using butternut squash puree instead of pumpkin!
AND if you are NOT a fan of tofu, mix 2 1/2 cups dry ricotta with 1 c soy milk instead!
http://apps.facebook.com/silksweepsca/contests/164577/voteable_entries/35874930
