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Stuffed Shells (Lactose free)
Stuffed Shells (Lactose free)

Before you jump to Stuffed Shells (Lactose free) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got insight from reading it, now let’s go back to stuffed shells (lactose free) recipe. To cook stuffed shells (lactose free) you only need 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Stuffed Shells (Lactose free):
  1. Take Melissa's Extra Firm Tofu
  2. Prepare EarthBalance Butter (vegan, lactose free, non-dairy)
  3. You need (12oz) Barilla Jumbo Shells
  4. Provide RealLemon Juice
  5. Provide Green Pepper
  6. You need Red Pepper
  7. Provide Green Olives
  8. Provide Daiya cheddar cheese shreads (lactose free, vegan, non-dairy)
  9. You need handful soy flavored bacon bits
Steps to make Stuffed Shells (Lactose free):
  1. Tofu prep: Drain, slice, and press tofu for 45 minutes. (to drain excess water out.)
  2. Add earthbalance butter, Reallemon Juice and tofu in pan. Gently scramble tofu and bake on low heat over stove until tofu is lightly browned, stirring frequently. (After tofu is baked, set aside for now.)
  3. Boil Jumbo shells for roughly 12 minutes. (Drain, rinse and set aside for now.)
  4. Chop, de-seed and pit the red and green peppers. Cut up the olives.
  5. Mix together the cooked tofu, chopped red and green peppers, chopped olives, daiya cheese, and soy bacon bits. Mix well.
  6. Carefully stuff each jumbo shell with the mixed ingredients.. Heat until cheese is melted if preferred, or eat as is. Enjoy!

In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. These stuffed shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, & marinara! Tips for making ahead AND freezing! If you have fresh herbs, feel free to use those instead of the dried. Different cheese: try using Romano cheese in place of Parmesan, or provolone in place.

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