I really didn’t want the same old food for my birthday so I flipped through some cookbooks and this yummy recipe from Chloe Coscarelli’s book Chloe’s Kitchen and knew I had to try it. I usually get asked if everything is ‘VEGAN’ with that attitude like eww it’s going to kill me… No Honey the Super-sized Meal you had from that Fast Food Joint will do that for ya 😉 I didn’t care. I just threw this in and called it good. Guess What? My Mom actually liked it and that woman is very hard to please! Especially in the Food Department. I swear you put a tiny flake of pepper or a tiny alteration in the recipe and she KNOWS.. And she does not like to try new things lol. My grams stole some to take home with her! My mother did say though that it was too spicy but I thought it was fine. Although, if you are not a fan of the spice then cut back on the peppers! (The picture above is not mine, found it online, mine tasted amazing but was not pic worthy lol.) Try it out and let me know what you think!
Stuffed Shells with Arrabbiata Sauce
1 pound jumbo shells (Make sure they don’t contain Eggs of course.)
– 2 tbsp of olive oil
– 2 tsp Italian seasoning
– 4 minced garlic cloves
– 1/2 tsp red pepper flakes
– 1/2 tsp ground black pepper
– 1/2 tsp sea salt
– 28 oz. can of crushed tomatoes
– 1/4 cup plain almond milk (you can replace with soy milk if you don’t have almond milk)
– 1 tbsp brown sugar
Preheat oven to 375 degrees. Grease a 9×13 inch pan.
Cook jumbo shells according to package directions and be sure not overcook, since you’ll be cooking more with the ricotta and sauce. You may then drain and set it aside.
With the use of a sizeable saucepan, heat the oil till it reach medium heat, put in Italian seasoning, salt, garlic, pepper, and red pepper, cook them for about 1 – 2 minutes. After that, put in crushed tomatoes and boil them. You can now lower the heat to simmer and uncover the lid. Cook until the sauce thickens which may take around 15 minutes for this. Take the saucepan away from heat; stir them with brown sugar and non-dairy milk. This is going to soften the level of tomatoes acidity. You may now adjust seasoning to taste for perfect flavor.
Garden Ricotta Recipe:
– 2 tbsp olive oil
– 3 minced garlic cloves
– 1 chopped onion
– 1 pack of extra firm tofu (14 0z.)
– 1 1/2 tsp sea salt
– 2 tbsp lemon juice
– 1 1/2 tsp ground black pepper
1 tbsp white miso paste
– 3 cups of fresh basil leaves
**Nutritional Yeast/Daiya Vegan Mozzarella** (I added some nutritional yeast into this recipe as well as some Daiya Vegan Moz, then topped the finished product with the Mozz before putting into oven.
With the use of a large frying pan, heat the oil till medium heat and sauté the onions till they become soft. Once onion become soft, take them away from heat.
With the use of a blender, mix garlic, onions, lemon juice, tofu, pepper, miso paste and salt. Power on the blender and let it blends everything into nearly smooth level whilst still being remains some texture. Put on basil and blend for couple of times to make the basil incorporated into the mixture. After this is done, you may adjust seasoning to taste for your own flavor.
It is best to place everything together. Fill all shells with the ricotta recipe but don’t fill too much on a single shell cause you may run out of stuff while some shells still not yet filled. Pour the sauce mixture into your pan to coat the bottom first. Then lay out the stuffed shells in the pan and add more sauce. Get some tin foil to cover the pan and put it into oven and bake for about 15 minutes. Take off the foil and put back in the oven. Bake until lightly browned on top, this should take about 10-15 minutes. Top with more sauce.