Directions:
- Preheat oven to 350 degrees.
- Bring water to a boil, and cook shells al dente according to the package directions.
- Drain and let cool.
- In food processor, crumble tofu and add salt and olive oil.
- Blend to a smooth consistency (like ricotta.).
- Sautee spinach in 2 T olive oil.
- Add spinach to tofu mixture.
- Coat bottom of 9x13 pan with tomato sauce.
- Fill each jumbo shell with about 1.5 T of the ricotta .
- Place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
- Cover with foil and bake for 15 minutes.
- Uncover and bake for an additional 20 or until cheese is melty.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.97 Kcal (1524 kJ) | ||
| Calories from fat | 116.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.97g | 20% | |
|---|---|---|---|
| Cholesterol | 18.81mg | 6% | |
| Sodium | 2687.63mg | 112% | |
| Potassium | 581.86mg | 12% | |
| Total Carbs | 41.18g | 14% | |
| Sugars | 11.77g | 47% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 21.09g | 42% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 3.4mg | 19% | |
| Calcium | 127.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 121.38 Kcal (508 kJ) | ||
| Calories from fat | 38.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 20% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 6% | |
| Sodium | 896.27mg | 112% | |
| Potassium | 194.04mg | 12% | |
| Total Carbs | 13.73g | 14% | |
| Sugars | 3.92g | 47% | |
| Dietary Fiber | 0.95g | 11% | |
| Protein | 7.03g | 42% | |
| Vitamin C | 5.4mg | 27% | |
| Iron | 1.1mg | 19% | |
| Calcium | 42.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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