Vegan Spinach Pesto Stuffed Shells

These were *amazing*

Start with homemade tomato sauce w/ vegan Italian sausage:

• 1 package Upton's Naturals Italian Sausage style seitan
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley

I saute the seitan with the onions & garlic, browning the seitan a bit. The rest of the ingredients- the crushed tomatoes, tomato paste, tomato sauce, water, sugar, seasonings, salt, pepper, and parsley (if you have it) go in the crock pot. When the seitan/onions/garlic is done, add that to the crock pot and turn on low for 6-8 hours (while you're at work.)

Corn-free note- I've been using Eden Organics for canned tomatoes and beans because their canned stuff is completely free of citric acid, which may or may not be corn.

OK, so once your sauce is done, make the spinach pesto ricotta filling (adapted from the Veganomicon):

• 1 lb extra firm or firm tofu
• 2 tsp lemon juice
• 2-4 cloves garlic, pressed or minced
• 1/4 tsp salt
• ground pepper
• 1/2 cup minced basil leaves
• 1/4 cup pinenuts
• 2 T olive oil
• 2-3 cups baby spinach

I used my Cuisinart, and simply blended everything together, putting in the spinach last. Set aside (you can even make ahead of time and refrigerate it.

Cook up some pasta shells- the ones I used were actually brown rice shells, and I used them because the other brands at the store had lots of potential corn ingredients- various vitamin additives to the flour that are completely unnecessary. These were very good, tasted just like regular pasta. And the packaging promises you can't overcook them. But, they take about 20 minutes to cook.

After you cook your shells, spread a layer of sauce on the bottom of your pan, stuff each one with ricotta filling, and then pour more sauce on top of the shells (I think I used about 2/3 of the sauce.) Bake for 30 minutes at 350F.

Enjoy!!