Tofu Marinara Pasta with Kale

Simple, tasty, healthy main dish. First time I've used nutritional yeast, and to be honest, I was a little bit scared. Maybe it's because when I was a child, my dad told me that the yeast in the freezer was dip and dots ice cream, so I ate it and was totally disgusted by the flavor and have been slightly scared of yeast ever since. Maybe it's because yeast is a living organism and it's odd to me to eat it whole in food. Anyhow, it was tasty and pretty quick meal, packed full of protein.

Tofu Marinara Pasta with Kale
from edible perspective
makes 6 ramekins full

Ingredients:
8 oz. dry short pasta
7 oz. soft tofu, drained
1.5 cups marinara sauce (recipe here)
2 Tbs. Parmesan OR 1.5 Tbs. nutritional yeast + Parmesan to garnish
1/4 tsp. garlic, minced
1 tsp. oregano
1/2 head kale, chopped small
1 tsp. oil
salt and pepper to taste
Optional: red pepper flakes (to garnish)

Instructions:
1. Pre-heat oven to broil.
2. Cook pasta according to package directions.
3. Add tofo, marinara, yeast, garlic, and oregano to a blender and blend until well combined.
4. Heat olive oil over medium heat in a skillet. Add kale and cook for 2-4 minutes, until wilted, stirring frequently.
5. Combine pasta to the kale, add sauce, and heated until hot.
6. Spoon pasta into ramekins, top with extra Parmesan cheese (or other cheese), and broil for 203 minutes, until bubbly. Top with red pepper flakes (if desired) and serve.

Stuffed Shells

Sin-fully delicious. I did this recipe once upon a time with whipped cottage cheese, but this version with the (home-made) ricotta is far superior. Serve 3 - 4 shells each with a light side salad.

Stuffed Shells

adapted from Healthy Food for Living
makes 4 servings

Ingredients:

2 cups ricotta cheese (recipe here)
1 Tbs. butter
2 cloves garlic, minced
9 oz. fresh spinach (4 cups tightly packed)
1 egg, beaten
1/4 cup Parmesan cheese
1/4 t. salt
1/4 t. pepper
1 t. Italian seasoning
1 1/2 cup marinara sauce, divided
1 cup shredded mozzarella

16 jumbo shells

Instructions:

1. Preheat oven to 350 F.
2. Bring a pot of water to boil. Add shells, and cook for 10 minutes (until al dente), then strain and set aside.
3. Heat butter in a skillet on medium heat, then add garlic and saute for 30 sec. Add all spinach, and cook until all spinach is wilted, stirring often.
4. In a bowl, combine whipped cottage cheese, sauteed spinach, salt, pepper, Italian seasonings, egg, and Parmesan cheese. Combine well.
5. In a cake pan, spread 1/2 cup of marinara sauce evenly over the bottom.
6. Take a shell, open up (like a coin purse), and fill with the cottage cheese mixture. When stuffed, place into cake pan. Repeat process until all shells are filled. Cover with remaining marinara sauce, and sprinkle the mozzarella over the top.
7. Bake for 35 mins.