Prep 50 mins
Cook 40 mins
Adapted from Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great by Andrea Lynn. These creamy, cheesy shells are cloaked in Cheddar, mozzarella and low-sodium tomato sauce. I used goat dairy (easier to digest) and changed proportions of the basic elements to use what I had on hand.
- 3 1⁄2 cups low-sodium marinara sauce
- 2 tablespoons kosher salt
- 1 lb jumbo pasta shells
- 18 ounces low fat silken tofu
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon paprika
- 4 fresh garlic cloves, minced finely
- 2 large leeks, thinly sliced
- 1 tablespoon fresh oregano, minced
- 1⁄2 tablespoon fresh thyme
- 1 tablespoon dried parsley
- 6 ounces goat cheddar cheese
- 7 ounces goat mozzarella cheese
- 10 ounces frozen spinach, thawed and drained well
- Preheat the oven to 350F and grease two 9 x13” oblong pans + a 9” square pan.
- Pour a thin layer of sauce on the bottom of the pan, set aside.
- Bring a large pot of water to a boil and add the 2 tbsp of kosher salt.
- Add the pasta and cook 8-9 minutes (it will not be completely done). Drain well.
- In a large bowl, mash the tofu with the ¼ tsp kosher salt, black pepper, paprika, garlic, leeks, oregano, thyme, parsley, half of each cheese, spinach and 1 cup of the marinara sauce.
- Spoon mixture into the shells, placing them in the prepared pan as you go.
- Sprinkle with remaining cheese and pour remaining marinara overtop.
- Bake for 40 minutes. Let stand 5 minutes before serving.
Pretty good! I could not find goat cheddar or mozzarella, so I just used crumbled goat cheese and regular mozzarella. Otherwise, I followed the recipe exactly, although I next time I'd like to leave the marinara sauce out of the filling as it made it taste kind of strange. It could be just because I used store-bought marinara sauce- I wanted to make my own, but just didn't have the time. Thanks for sharing!