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

Recipe by Natalia 3
READY IN: 1hr 5mins
SERVES: 8
YIELD: 32 shells
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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