One of my favorite child-hood dishes, veganized. Feel free to experiment with any kind of inside you'd like, or substitute the white sauce for our marinara recipe.
MAKES ENOUGH FOR 2
INGREDIENTS 1 pack of mushrooms, bella or button 5 cloves of roasted garlic 1 pack of baby broccoli 1 ripe avocado 1 can of coconut fat ½ cup fresh basil 1 cup spinach 1 ½ tbsp sea salt and black pepper 1 package of shell noodles ½ block of firm tofu 1 package of Miyoko's Kitchen mozzarella
You'll want to start by roasting the garlic. Simply chop a small section off the top and place in oven in a small baking pan. Remove after about 30 minutes and the garlic sections should just pop right out.
Next you'll want to make the inside. Start by sautéing some garlic, chopped mushrooms, broccoli, and the spinach. Feel free to add more spinach as it wilts very quickly. Add some minced basil, salt, and pepper to taste. Remove from heat and pull out a blender or food processor. Add the mixture along with the tofu. Blend until it's a mincey-like mixture, so that there are still some chunks and it's not like beach sand. Add some Miyokos cheese and blend a bit. Salt and pepper the mixture to taste. Remove from blender, cover with plastic wrap, and set in fridge.
Next, you'll want to boil your noodles. Get some water going with salt and a little oil. These take a while and you want to be sure they don't stick so try to stay somewhat vigilant as you cook these. When they are still firm but somewhat flimsy, remove from heat, strain, and rinse under cold water.
Pull out a baking pan, remove your mixture from the fridge and set up an assembly line. You'll want to a) fill the shell, and b) tuck the shell nicely into rows. Repeat until the pan is full.
Now you'll want to get your sauce going. Get that blender back out and add the rest of the roasted garlic, the avocado, and a can of coconut. Blend until rich and creamy. Add salt and pepper to taste, and alternative milk if you find the mixture is too thick. Remove from blender and slather sauce all over shell. Top with remaining cheese blends.
Bake at 400-425 depending on your elevation for about 20-25 minutes.
Remove, cool, and serve. Be sure to get a bottle of Chianti, a nice basket of fresh-baked rolls, and some background accordion music.