Despite my better judgement (and the fact that I need to lose 10lbs, STAT), I thought I’d experiment with some pasta. Overall, the result was okay, but I don’t like pasta enough to not regret the calories. No matter what you do to it, pasta + tomato sauce + cheese always tastes exactly the same. Oh well, sometimes you do things just because you can.
Serves two people. Preparation Time: About 1 hour.
Approximately 1,426 calories for 1/2 recipe. Calories in the whole batch: 2,852.
Mixing Bowls, Spoons, Wooden Spoon, Knife, Cooking Pot, Medium-Sized Square Baking Pan, and an Oven.
- 1 Box Large Pasta Shells
+ DaVinci Jumbo: 1,400 calories per container.
- 1 Jar Pasta Sauce
+ Barilla Traditional Pasta Sauce: 350 for 2-1/2 cups.
- 1 Tub Vegan Ricotta Cheese
+ Tofutti Better Than Ricotta Cheese: 800 calories for 2 cup.
- ~1/2 Cup Vegan Mozzarella Cheese
+ Daiya Mozzarella Shreds: 180 calories for 1/4 container.
- Vegetarian Parmesan Cheese
+ Go Veggie Grated Parmesan Style Topping: 92 calories for 1/5 container.
- 2 Cups Diced Mushrooms: 30 calories.
- Italian Seasoning
Step 1. Boil the large pasta shells in a pot of water until tender, stirring regularly with a wooden spoon. Drain the pasta and set aside.
Step 2. Dice some stuffer mushrooms, about two or three cups worth. You could also use spinach instead.
Step 3. In a bowl, mix the tub of ricotta cheese with the Parmesan topping to make the filling. Stir in the diced mushrooms.
Step 4. Pour half of the pasta sauce into the baking pan.
Step 5. Stuff the pasta shells with the filing. If you have any shells left over, just eat them separately or throw them in the pan with the stuffed ones.
Step 6. Place the stuffed shells in the sauce. Pour the rest of the sauce over them and sprinkle with the mozzarella and some Italian seasoning.
Step 7. Bake at 350 degrees for 30 minutes.