Spinach and Goat Cheese Shells

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.

• Ready In: 1 hr 30 mins
• Serves: 8
• Yields: 32 shells

Ingredients

• 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

Directions

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.