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Title: Chicory & Cannellini Stuffed Pasta Shells
Categories: Pasta
Yield: 4 Servings

1 lg Chicory head;
- washed well;
- coarsely chopped
8 oz Large pasta shells
1 tb Olive oil -OR-
1/4 c Water
3 cl Garlic; minced
1 1/2 c Cannellini or
- other white beans;
- cooked -OR-
15 oz Can beans; rinsed & drained
Salt
Black pepper; freshly ground
2 c Bechamel sauce
16 oz Soft silken tofu;
- drained & mashed
2 tb Fresh parsley; minced

Bring two large pots of salted water to a boil over high heat. Cook
the chicory in one pot until tender, about 10 minutes. Drain well and
set aside.

Meanwhile, cook the pasta shells in the other pot, stirring
occasionally, until al dente, about 10 minutes. Drain well and set
aside.

Heat the olive oil or water in a large skillet over medium heat. Add
the garlic and cook, stirring, until fragrant, about 30 seconds. Add
the chicory, beans, and salt & pepper to taste. Simmer until the
flavors are well combined, about 5 minutes. Set aside to cool.

Preheat the oven to 350?F. Lightly oil a shallow baking dish. Spoon
a thin layer of the sauce over the bottom of the dish and set aside.

In a medium-sized bowl, combine the chickory & bean mixture, tofu,
and salt & pepper to taste. Mix until well blended, then spoon the
mixture into the pasta shells. Arrange the stuffed shells on top of
the sauce and spoon the remaining sauce on top. Cover and bake until
hot and bubbly, about 30 minutes. Sprinkle with the parsley and serve.

Recipe by Vegan Planet by Robin Robertson

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