Dairy Free Pasta Shells with Fresh Tomato and Basil Fan favorite
An elegant and delicious dish to serve at your next dinner party.
- Vegan (476)
- Dairy Free (including lactose and casein) (438)
- Gluten Free (331)
- Peanut Free (408)
Preheat oven to 375 degrees Fahrenheit.
Pre-cook your shells according to the package instructions. Once done, place them in an ice bath to stop the cooking process.
Peel, crush, and mince the garlic cloves, and evenly scatter them into the bottom of a heavy baking dish. Add about half of the remaining olive oil, just enough to cover the bottom of the dish.
Roll your basil leaves together, and slice them crosswise to form ribbons. Further chop and add a few of these (to taste) into your quartered tomatoes, with the remainder of the olive oil, and stir. Set aside. Reserve the remaining basil ribbons.
Stuff the shells with your tofu mixture, and arrange them evenly over the garlic. You may have a few extra shells left over. Sprinkle the stuffed shells with half of the remaining Daiya Mozzarella Style Shreds. Top with tomato, olive oil and basil mix, and then again with the remaining Daiya Mozzarella. Top with the remaining basil.
Cover your dish with a tight fitting, oven safe lid (or aluminum foil) and bake in your pre-heated oven for 20-25 minutes. Remember you are heating just enough to melt the Daiya Mozzarella and re-heat the pasta shells. You're not actually "cooking" the dish, so be careful not to overdo it.
Carefully spoon the individual shells on to a dinner plate and enjoy!
This recipe was provided by Allergy Free Mom (www.allergyfreemom.com).