I had never made stuffed shells before, but it occurred to me that I would enjoy them more than lasagna (which has always been too messy, and too cheesy (when I ate cheese) for my liking). Anyway, stuffed shells are awesome. I used the potato masher to mash up firm tofu, and added a handful of chopped fresh basil, and a dash of fresh-squeezed lemon juice to the mixture. I used one entire box of shells (boil before stuffing). I tested making the “sauce” in the casserole dish (for speed/laziness reasons), so I used a can of tomatoes, spices: more basil, oregano, thyme, red pepper flakes, and about 1/4 cup (maybe more) of dry red table wine, and let it cook together along with the shells. After stuffing the shells and arranging them on the sauce in the dish, I covered them with some of the sauce and Follow Your Heart Vegan Gourmet shredded mozzarella. This was in the oven for roughly 45 minutes at 350F. This was super easy to make, and really good. The broccoli was quickly steamed in a cast iron pan.
