Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc)

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).

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 32 shells

Ingredients

• 1 (12 ounce) box jumbo pasta shells (about 32 shells)
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained well
• 16  ounces firm tofu, drained well
• 16  ounces part-skim ricotta cheese
• 2  cups  shredded parmesan cheese, split
• 1  small onions or 1  medium onion, chopped
• 3 -4  garlic cloves, minced
• 3  eggs
• 3  teaspoons salt
•  fresh ground pepper
• 1  pinch ground nutmeg
• 1 (25 ounce) jar  spaghetti sauce (or more if you love spaghetti sauce)

Directions

1. Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
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. Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
4. Fill shells generously, about a heaping tablespoon each. You can modify as you go.
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. 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.