10 jumbo pasta shells
1 medium yellow potato
1 teaspoon vegan butter
1 tablespoon Philadelphia cream cheese
A few lemon juice drops
A few sprinkles of garlic powder
Oregano
Grated Parmesan cheese
Tomato sauce
How To:
Boil the potato first as it takes longer. Make sure it's really soft (like you're going to make mashed potatoes).
Once it's ready drain the water and peel the potato. Put the potato in a soup bowl and run cold water over it.
Get another pot and boil the jumbo shells.
Cut the potatoes and mash them with the vegan butter. Then add the cream cheese and mix it. Sprinkle a bit of garlic powder (not a lot) and mix it again. Add a few drops of lemon (spread the drops not in one spot) and mix. Taste the mashed potatoes, if it doesn't have a tangy taste to it add a bit more lemon juice.
Set it aside and drain the shells. Run cold water over the shells so they aren't too hot when you stuff them.
On an oven safe dish, cover the bottom with tomato sauce and sprinkle garlic powder on it. Stuff the jumbo shells with a teaspoon.
Place the jumbo shells on the dish and use a bit more of tomato sauce around the shells if needed. Sprinkle oregano and Parmesan cheese over the shells.
Cover the dish with tin foil, poke holes on the foil.
Bake at 400F for about 20 minutes.
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