Spinach and Goat Cheese Shells

READY IN: 1hr 30mins
Recipe by YummySmellsca

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.

Top Review by rpgaymer

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!

Ingredients Nutrition


  1. Preheat the oven to 350F and grease two 9 x13” oblong pans + a 9” square pan.
  2. Pour a thin layer of sauce on the bottom of the pan, set aside.
  3. Bring a large pot of water to a boil and add the 2 tbsp of kosher salt.
  4. Add the pasta and cook 8-9 minutes (it will not be completely done). Drain well.
  5. 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.
  6. Spoon mixture into the shells, placing them in the prepared pan as you go.
  7. Sprinkle with remaining cheese and pour remaining marinara overtop.
  8. Bake for 40 minutes. Let stand 5 minutes before serving.

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