 |
STUFFED SHELLS WITH FENNEL SAUCE
Recipe By : Jane Brody's Good Food Gourmet
Serving Size : 4 Preparation Time :1:30
Categories : Main Dishes Pasta
Family Approved
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***PASTA**
12 ounces pasta shells
***FILLING**
2 large garlic cloves -- minced
12 oz mushroom -- coarsely chopped
1/2 cup red bell pepper -- finely chopped
1 teaspoon thyme
1/4 teaspoon salt -- optional
1/8 teaspoon pepper
1 lb tofu
6 oz mozzarella chese, fat free
***SAUCE**
1 cup scallions -- thinly sliced
2 cups fennel bulbs -- finely chopped
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1/8 teaspoon salt
1 can tomatoes, canned -- 14-16 oz
1 tablespoon tomato paste
PASTA:
Cook Shells, Set aside, taking care to keep separate so they won't stick.
FILLING:
While the Pasta cooks, saute garlic. Add mushrooms, red pepper, thyme,
salt and pepper. Cook until mushroom liquid evaporates. Transfer mixture
to a large bowl. Add the Tofu and Cheese to the mushroom mixture, and toss
to combine thoroughly. Press some of the filling into each of the cooked
shells. Set the stuffed shells in a shallow baking dish that has been
sprayed with oil.
PreHeat the oven to 350 degreesF.
SAUCE:
Saute scallions for three minutes. Add the fennel, fennel seed, pepper,
and salt, and cook the mixture, stirring often, another three minutes. Stir
in the tomatoes with their juice and the tomato paste, and cook the sauce 5
minutes longer. Pour the sauce over the stuffed shells, cover the shells
with foil, sealing the edges. Put the shells in the hot oven and bake for 15
minutes. Remove the foil, and continue baking the shells for another 5 to 10
minutes, or until dish is heated through.
- - - - - - - - - - - - - - - - - -
|
