This recipe came from the January issue of Vegetarian Times. I modified it slightly, and it turned out marvelously. We happily ate leftovers for several days.
1 batch Tofu Ricotta
1/2 portobello mushroom cap, diced
2/3 jar marinara sauce
1/3 cup vegan mozzarrella cheese
16 jumbo pasta shells
Boil a large pot of salted water. Drop in the shells and cook until al dente, about 10 minutes. Drain well. Prepare the tofu ricotta. Saute the mushroom dice in a little water until cooked through. Stir the mushrooms into the tofu ricotta.
Spread a thin layer of marinara sauce in the bottom of a glass pan. Stuff the shells with the ricotta mixture and lay in the pan. Top with more marinara sauce and a sprinkling of cheese.
Cover the pan and bake at 400 degrees for 20 minutes, or until the cheese is melted.
