Simple Way to Make Award-winning Stuffed Shells (Lactose free)

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

The ingredients needed to make Stuffed Shells (Lactose free):

  1. Use of Melissa's Extra Firm Tofu.
  2. Get of EarthBalance Butter (vegan, lactose free, non-dairy).
  3. Use of (12oz) Barilla Jumbo Shells.
  4. Get of RealLemon Juice.
  5. Take of Green Pepper.
  6. Take of Red Pepper.
  7. Use of Green Olives.
  8. You need of Daiya cheddar cheese shreads (lactose free, vegan, non-dairy).
  9. Get of 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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