Spinach & Tofu Stuffed Shells
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 680.38 g box jumbo pasta shells
- 591.47 ml spaghetti sauce (or 1 jar of your favorite Ragu)
- 283.49 g box frozen spinach, thawed and squeezed dry
- 396.89 g container soft tofu, drained
- 453.59 g container cottage cheese
- 236.59 ml mozzarella cheese, shredded
- 118.29 ml parmesan cheese, shredded
- 2-3 garlic cloves, minced (or to taste)
- 4.92 ml dried basil
- 2.46 ml dried oregano
- 4.92 ml salt
- 2.46 ml pepper
directions
- Prepare shells al dente, per package directions. Drain and set aside.
- Combine all other ingredients except spaghetti sauce in a large mixing bowl, reserving 1/4 C (or desired amount) of mozerella.
- Spray a 9x13 baking dish (or equivilant) with non-stick spray and spread 1/2 C sauce into the bottom.
- Using a spoon, carefully fill shells with cheese mixture, placing snuggly together into baking dish, open side up.
- Pour remaining sauce over shells, and top with mozerella, as desired.
- 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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RECIPE SUBMITTED BY
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