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    You are in: Home / Recipes / Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc) Recipe
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    Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc)

    Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc). Photo by NorthwestGal

    1/2 Photos of Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Natalia 3's Note:

    These are delicious! I created this recipe because I wanted shells that were a little healthier than what was already posted. Use only Ricotta or (or only tofu) if preferred, doubling the quantity. This makes a LOT of shells (around 30). If you half it, just use one large egg or two small. Everything else is straightforward. Freezes well (instructions below).

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    Ingredients:

    Serves: 8

    Yield:

    shells

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
    2. 2
      Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
    3. 3
      Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
    4. 4
      Fill shells generously, about a heaping tablespoon each. You can modify as you go.
    5. 5
      ***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
    6. 6
      To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.

    Ratings & Reviews:

    • on April 11, 2010

      45

      My boyfriend really liked this, so I'm giving it an extra star for him, but I thought the filling was really bland. I used just ricotta. If I make this again I'll probably try putting more garlic and mixing some Italian herbs into the filling. It seems like a good way to use up my bountiful spinach harvest.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009

      55

      This was wonderful! I made it with fresh chopped spinach, using half a bunch of baby spinach leaves. I also used Newman's Marinara sauce, 2 jars instead of one. Finally, I used shaker parmesan cheese instead of shredded. Delish!!! It got rave reviews from 6 hungry people, with 18 shells left over!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2009

      55

      this is at least made twice a month at my house thank you ! love it as is but some times sub other veggies for the spinach, we like canned artichoke chopped in its place and we use 3 cups of cheese and 2 jars of sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc)

    Serving Size: 1 (334 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 513.3
     
    Calories from Fat 176
    34%
    Total Fat 19.5 g
    30%
    Saturated Fat 9.0 g
    45%
    Cholesterol 119.9 mg
    39%
    Sodium 1868.5 mg
    77%
    Total Carbohydrate 52.0 g
    17%
    Dietary Fiber 4.6 g
    18%
    Sugars 10.9 g
    43%
    Protein 33.8 g
    67%

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