Stuffed Shells (Lactose free). We've created a lactose-free spin on the classic stuffed shells that still tastes delicious and is perfect for any dinner party. Drizzle the rest of the tomato sauce over the stuffed shells and sprinkle with leftover Parmigiano Reggiano cheese (lactose-free). Lactose-Free Veggie-Stuffed Shells. "I wanted my family to get the benefits of soy, so I tweaked a traditional recipe.
Rinse, and set aside, holding in cold water (to prevent sticking). This easy stuffed shells recipe with sausage, spinach, tomato and ricotta cheese will make just about anyone reach in for more. These stuffed shells are pretty simple to make and are perfect for making in advance. (We've shared lots of tips below for making them ahead). You can have Stuffed Shells (Lactose free) using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Stuffed Shells (Lactose free)
- It’s 1 packages of Melissa's Extra Firm Tofu.
- It’s 2 tsp of EarthBalance Butter (vegan, lactose free, non-dairy).
- You need 1 box of (12oz) Barilla Jumbo Shells.
- It’s 2 tbsp of RealLemon Juice.
- It’s 1 of Green Pepper.
- It’s 1 of Red Pepper.
- Prepare 163 grams of Green Olives.
- Prepare 2 cup of Daiya cheddar cheese shreads (lactose free, vegan, non-dairy).
- It’s 1 small of handful soy flavored bacon bits.
Awesome recipe Dana, just one thing about Go Veggie cheese. Their lactose free products contain casein, a by product from the dairy industry, so it is not a vegan product. This Stuffed Shells recipe arguably tastes even better the next day, and microwaves beautifully! How to Make Stuffed Shells: Start by mixing together your filling, which consists of whole milk ricotta, shredded mozzarella, grated parmigiano reggiano, eggs, fresh basil, and some salt and pepper Dairy-Free Spinach Stuffed Shells* I used this for the tofu-spinach ricotta filling, it turned out dairy free ricotta (for stuffed shells or ravioli) – want to try this recipe maybe with whole wheat lasagna Many are allergic to lactose and suffer from digestive problems when dairy is consumed while some.
Stuffed Shells (Lactose free) step by step
- Tofu prep: Drain, slice, and press tofu for 45 minutes. (to drain excess water out.).
- Add earthbalance butter, Reallemon Juice and tofu in pan. Gently scramble tofu and bake on low heat over stove until tofu is lightly browned, stirring frequently. (After tofu is baked, set aside for now.).
- Boil Jumbo shells for roughly 12 minutes. (Drain, rinse and set aside for now.).
- Chop, de-seed and pit the red and green peppers. Cut up the olives.
- Mix together the cooked tofu, chopped red and green peppers, chopped olives, daiya cheese, and soy bacon bits. Mix well.
- Carefully stuff each jumbo shell with the mixed ingredients. Heat until cheese is melted if preferred, or eat as is. Enjoy!.
This stuffed shell pasta is inspired by Terry Walters, author of Clean Food and Clean Start cookbooks. There's a recipe for basic stuffed shells in her Clean Food Of course, it doesn't taste exactly like ricotta cheese (not that I even remember what it tastes like!), but it sure is a tasty dairy-free alternative. These creamy stuffed shells are filled with roasted butternut squash and a tangy spinach "ricotta." In lieu of any ricotta, Parmesan, or mozzarella cheese, I stuff them with a light, dairy-free "ricotta." Stuff the shells. Fill them with generous scoops of the ricotta and a few cubes of squash. All Vegetarian Vegan Lactose Free Gluten Free Low Fat Low Carb Sugar Free.