Stuffed Cannelloni Shells
For the marinara sauce: Either be like a good Italian and make your own or buy a healthy, organic marinara sauce.
The Shell Filling: (There are also other wonderful ricotta cheese-like recipes in the vegan world. You can use any you find in this recipe. Bryanna Clark Grogan creates wonderful Italian dishes that folks would be hard-pressed to tell are plant based.)
2 (15 oz.) cans white hominy, drained and rinsed
8 oz. silken tofu
1/2 cp plain bread crumbs
3 T fresh parsley, chopped
1 small package frozen chopped spinach, thawed and drained
1 lb. vegan mozzarella, shredded and divided (Follow Your Heart makes a nice mozzarella)
2 packages cannelloni, cooked and drained. (You can also use large shells or manicotti shells for this recipe.)
In food processor, combine the drained hominy, tofu, bread crumbs,parsley and 1/3 cup of marinara sauce until it becomes like ricotta cheese. Transfer this mixture to a medium sized bowl, add the drained spinach and 1/3 cp of the shredded mozzarella, and stir to combine.
Preheat oven to 350. Coat bottom and sides of a 9 x 12 pan with a small amount of sauce. Fill pasta tubes with the hominy mixture and arrange in pan. Cover the shells with sauce, then top with vegan mozzarella. Cover pan with foil and bake for 30 minutes or until bubbly