- 12 oz package jumbo shells
- 15 oz can pure pumpkin puree
- 1 block firm tofu (drained and pressed*)
- 1 tsp dried sage
- 1 cup chopped kale
- 28 oz can crushed tomatoes
- 1 tbsp extra virgin olive oil (optional – for oil-free use 3-4 tbsp water)
- 1/2 large sweet onion (diced)
- 2 garlic cloves (minced)
- 2 tsp dried basil
- salt and pepper to taste
Preheat oven to 350 degrees F.
Cook shells according to package directions. You want the shells al dente so they don’t fall apart, so check them often to make sure they don’t get too soft. Drain and rinse with cold water to stop the cooking process. Set aside.
While shells are cooking, start the sauce. Add oil (or 3-4 tbsp water for oil-free) to a sauce pot over medium heat. Add onion and garlic and saute until onion is soft. (If using water instead of oil, add another tbsp of water as needed if onion and garlic starts to stick as water evaporates). Add tomatoes, basil, salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper, but add more or less to your tastes) and simmer for 10-15 minutes.
In a mixing bowl, crumble the tofu and add the pumpkin, sage, and kale. Mix thoroughly.
Pour about 1/4 cup of sauce into the bottom of a 9×13 pan and spread evenly. Stuff each shell with the pumpkin/kale mixture and place in single layer in the pan. Pour the rest of the sauce over the top of the shells.
Bake for 30-40 minutes until heated through
*To press tofu: Line a plate with paper towels (or a clean kitchen towel), put the tofu on the towel and place another paper towel and plate on top of the tofu. On the top plate, place a heavy item or two (I use bags of dried beans) to press. Let it press for 20-30 minutes.