I am not quite sure how we ended up with so many, I guess I just consider them a kitchen staple never to be without and therefore pick up a jar more or less any time I grocery shop. Perhaps I should stop doing that since I typically only use the jarred stuff in a pinch and prefer to roast my own most of the time.
A quick scan of the pantry revealed a box of pasta shells so I decided stuffed shells.
These have a nice creamy filling and the roasted red pepper sauce used in place of a traditional tomato based sauce was lovely. The recipe makes a lot so we have a bunch left over. Looks like I have got some workweek lunches covered!
Stuffed Shells with Creamy Roasted Red Pepper Sauce
1 16 oz package of pasta shells, cooked al dente
1 13 oz jar roasted red peppers, chopped and divided in half
1 8 oz package vegan cream cheese, softened (I used Tofutti brand)
1/4 cup vegan mozzarella shreds (I used Daiya)
6 shitake mushroom caps, chopped
1 clove garlic, minced
1/4 cup black olives, chopped
1 1/2 tbsp fresh thyme, chopped with extra for garnish
1/4 cup non dairy creamer (I used So Delicious Original Coconut Milk Creamer)
1 tbsp lemon juice
Salt and pepper to taste
Preheat oven to 350 degrees.
In a large bowl mix together the cream cheese, half the roasted red peppers, mozzarella shreds,n mushrooms, black olives, garlic, thyme and salt and pepper. Mix to incorporate all ingredients. Set aside.
In a blender or food processor add the remaining roasted red peppers, the non dairy creamer, lemon juice and some salt and pepper. Blend until very smooth.
Stuff each cooked shell with some of the cream cheese mixture and place in a lightly greased baking dish.
Drizzle the red pepper sauce over the top reserving some for serving with the shells.
Bake at 350 degrees for about 20 minutes until heated through.
Just before the shells are finished heat the remaining red pepper sauce over medium heat in a sauce pan until warm. Serve the shells with the extra pepper sauce.