Lemony Chard-Stuffed Shells

LEMONY CHARD-STUFFED SHELLS

"Swiss chard is a member of the beet family and, despite its name, is native to the regions of the Mediterranean. It is especially high in vitamins A and C, and is rich in iron, calcium, and potassium. If chard is unavailable, spinach may be substituted."

12 large pasta shells
2 tablespoons extra virgin olive oil
1⁄2 cup minced shallots
1 bunch Swiss chard, coarsely chopped*
4 ounces white mushrooms, chopped (about 1 cup)
1 pound firm tofu, drained, blotted dry, and crumbled
1⁄3 cup freshly grated Parmesan or soy Parmesan cheese
Juice and zest of 1 lemon
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3 cups tomato-based pasta sauce, store-bought or homemade

Preheat the oven to 350 degrees F.

Cook the shells in a large pot of salted boiling water, stirring occasionally, until they are al dente. Drain and set aside.

Heat the oil in a large skillet. Add the shallots and cook until softened, about 5 minutes. Add the chard and mushrooms and cook until just tender, about 5 minutes.

Transfer the filling mixture to a large bowl. Add the tofu, Parmesan, lemon juice and zest, salt, and pepper and mix well.

Spread a layer of the pasta sauce in the bottom of a shallow 9x13-inch baking dish.

Using a teaspoon, stuff the filling into the shells until well packed. Arrange the shells on top of the sauce, and pour the remaining sauce over and around the shells.

Cover and bake for 30 minutes or until hot.

*Fresh spinach may be substituted.

Makes 4 servings
Used by permission to Recipelink.com from Harvard Commons Press
Adapted from source: One-Dish Vegetarian Meals by Robin Robertson