Modifying any cheese filled recipe can be a challenge, but I’ve found that parmesan always saves the day!
6 oz jumbo pasta shells, cooked al dente (Barilla)
16 oz “Better than Ricotta Cheese” (Tofutti-Dairy Free)
3 cups parmesan, freshly grated
1 can 28 oz crushed tomatoes
1 can 14.5 oz diced tomatoes
1 jar marinara sauce (Prego-Traditional)
1 lb Italian Sausage
1 sweet onion, diced
5 garlic cloves, sliced thick
6 oz baby bella mushrooms, cleaned and quartered
extra virgin olive oil
sea salt & ground pepper
parsley, dried or fresh
Preheat oven to 350 degrees. In a bowl, combine egg, “Better than Ricotta Cheese”, and 2 cups of parmesan. Set aside. In a large skillet, sauté garlic and onion with olive oil over medium heat until tender. Add mushrooms and sauté until lightly browned. Add sausage and cook until browned. Add crushed and diced tomatoes, seasonings and stir to combine. Cover skillet and turn heat to low to simmer. Cook pasta according to directions, drain and pull shells apart. Let shells cool. In a 9 x 13 baking dish, spread at least one cup of sauce to cover bottom. Fill each shell with cheese mixture and place in baking dish. Top with remaining sauce, optional amount of marinara sauce and remaining parmesan. Bake for 30 minutes and serve immediately.
Don’t forget to add love, it makes all the difference!