The Daily Beet

01 Apr Adventures with Ami: Feed Cam. F. Awesome (The Plant-Based Boxer) PLUS a New Recipe!

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This week you can find me in Spokane, WA for the USA Boxing National Championships along with Cam. F Awesome – the plant-based boxer ( www.plantbasedboxer.com ) and my husband – one of Cam’s boxing coaches.  We are here supporting him in and out of the gym with his favorite plant-strong meals.  Making sure he is fueled for the challenge that boxing several days in a row can bring.  The recipe below is one of Cam’s favorite meals. We’ll be making this for him this week as he seeks his 9th national title.
Rinotta Stuffed Shells
Rinotta Shells in a bed of sauce and greensRinotta Shells in a bed of sauce and greens

My Mom used to make stuffed shells a lot when I was growing up.  The standard ricotta, mozzarella, eggs, garlic and spices filled the shells. There wasn’t anything about this dish that I didn’t love.  I have been making a great “rinotta” cheeze lately that I have used in lasagna which is great, but when I stumbled across brown rice pasta large shells the other day…I couldn’t wait to make these!

Joy erupts - at the new Hy-Vee in Overland Park, KS when I spot these!Grand Shells from Tinkyada


The Rinotta Cheeze

  • 2 – 15 oz. cans Cannellini Beans (white kidney) – drained
  • 1 package firm tofu (the refrigerated -in the little plastic tub kind not mori-nu)
  • 4 cloves of garlic or a tablespoon of minced garlic
  • 1-2 tablespoon of Italian seasonings (basil, oregano etc. – season to taste)

The rest…

  • 3 – 25oz. jars no oil low sodium tomato sauce (we like Eden Organics Crushed Tomatoes with Sweet Basil)
  • 1 – bag (5oz. fresh) baby spinach or other greens – you could also use frozen
  • 2 – boxes large brown rice shells (these do NOT get cooked before being filled)
  • 3/4 cup of water

In a food processor blend until smooth: beans, tofu, garlic and spices. Taste your rinotta. Need more garlic? Not enough basil? add more. Taste again. Repeat until you are happy with your creation.  Cover the bottom of a glass pan (I used a a 13×9) with crushed tomatoes about 3/4″ deep.  Add a layer of spinach. Fill the uncooked shells with the rinotta mixture using a small spoon.  Place the shells in the pan until full.  Add another layer of crushed tomatoes over the shells.  Carefully pour the 3/4 cup of water around the edges of the pan.  Being careful not to pour water inside the stuffed shells themselves.  This helps the shells bake to perfection.  Top the shells with some extra Italian spices. Cover the pan with foil and bake at 425 for 35-40 minutes until the liquid is boiling and the shells are al dente.

Rinotta Cheeze!Rinotta Cheeze!

Layer in your spinachLayer in your spinach


Ta Da!Ta Da!

This is one of Cam F. Awesome’s FAVORITE meals.  It’s easy enough that he can make it when h is at home or when he is traveling.  If no blender is available, you can mash the beans and tofu by hand if necessary.  Serve this dish with a big green salad.

You can follow Cam’s progress this week on his blog at http://www.plantbasedboxer.com


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Engine 2 Team
Engine 2 Team

The Engine 2 Team is dedicated to helping you become plant-strong! Each of us are on the plant-strong journey right along side of you!

  • Lou
    Posted at 12:52h, 01 April

    Why no mori-nu? too soft?

    • Ami Mackey
      Posted at 13:49h, 01 April

      yes. you are looking for a thicker consistency – like thick ricotta cheese.

  • Amy Sowers
    Posted at 14:17h, 01 April

    Good luck this week Cam!

  • Wendy
    Posted at 16:13h, 01 April

    what’s the serving size?

  • Kirsten
    Posted at 08:28h, 02 April

    I can’t WAIT to make this 🙂

  • EllenRebekah Altman
    Posted at 22:32h, 19 May

    The consistency with firm tofu was right but my mix needed something. I also added crumbled cashews on top like Raise the Roof Lasagne.

  • Natalie
    Posted at 20:45h, 26 August

    I am blown away at how much this tastes like the real thing! The only thing I added was a little bit of Mrs, Dash to the filling and it was AMAZING!!!!!!!!

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