I let him take the first bite.
"How is it," I asked.
"Very good!!" he replied, mouth full.
"Rock on," I thought. "I'm glad you said that," I said.
He paused the TV and looked at me. I explained that rather than use ricotta, like most filled pastas, I'd used tofu. I promised that the recipe actually called for tofu, because there is absolutely no way I would ever thought to do it on my own.
I admit, I had reservations. I watched the whole mess come together and I was nervous. Sure, he was in the very same kitchen with me when I popped the tofu into the food processor (he is a mostly oblivious type), but would it be good? I'm so pleased with it, I'm actually looking forward to tomorrow night's leftovers. I might not yet be wondering what else I can slip tofu into, but its a start!
While I'm at it, I think I'll submit this for this week's Presto Pasta Night. I'm either really really early, or super-late. I'll let Ruth decide. :)
Baked Stuffed Shells
1 tablespoon olive oil
To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.
Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly. Yield: 6 servings (serving size: 3 stuffed shells and about 1 cup sauce)