Spinach & Tofu Stuffed Shells |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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After a few modifications, I have come up with the perfect combination of delicious, low-fat, healthy version of stuffed shells. I have served these at dinner parties to meat-eaters who don't even realize they are eating tofu! Ingredients:
1 (24 ounce) box jumbo pasta shells |
2 1/2 cups spaghetti sauce (or 1 jar of your favorite ragu) |
1 (10 ounce) box frozen spinach, thawed and squeezed dry |
1 (14 ounce) container soft tofu, drained |
1 (16 ounce) container cottage cheese |
1 cup mozzarella cheese, shredded |
1/2 cup parmesan cheese, shredded |
2 -3 garlic cloves, minced (or to taste) |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Prepare shells al dente, per package directions. Drain and set aside.
2. Combine all other ingredients except spaghetti sauce in a large mixing bowl, reserving 1/4 C (or desired amount) of mozerella.
3. Spray a 9x13 baking dish (or equivilant) with non-stick spray and spread 1/2 C sauce into the bottom.
4. Using a spoon, carefully fill shells with cheese mixture, placing snuggly together into baking dish, open side up.
5. Pour remaining sauce over shells, and top with mozerella, as desired.
6. Bake covered at 350 for 30-40 min, then uncovered until cheese is bubbly and golden (10-15 min). Allow to sit for atleast 15-20 min before serving.
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