Swiss Chard & Tofu Stuffed Shells (Dairy Free)

Preheat your oven to 350ºF. Cook the pasta shells according to package directions, then drain them and place on a baking sheet or dish so they don’t touch each other.

While the pasta shells cook, heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. When the oil is hot, add the onions and cook until they become translucent. Add the garlic, and turn off the heat.

Blanche the Swiss chard in boiling water, just for a few minutes or until the leaves turn bright green. Drain, and submerge in cold water. Drain again, and squeeze out any remaining moisture.

Add the tofu to a food processor along with 3 tablespoons olive oil, Swiss chard, onions and garlic. Blend until smooth.

Place the tofu mixture in a large bowl and season with the salt, black pepper, oregano, and red pepper flakes. Mix to combine. Add the pine nuts and mix again.

Spoon about 2 tablespoons of pasta sauce across the bottom of a small baking dish.

Spoon the tofu mixture into each of the shells until they are full. Place the filled shells in the baking dish so they fit snug against each other.

Spoon the tomato sauce over the shells and cover the baking dish with aluminum foil. Bake for 25 minutes.

Remove the aluminum foil and sprinkle the tops of the shells with the seasoned breadcrumbs and a few pine nuts. Bake, uncovered, for an additional 10 minutes or until the breadcrumbs turn golden.