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)."
photo by NorthwestGal
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
32 shells
- Serves:
- 8
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
- 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.
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Reviews
-
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. -
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! -
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. -
This was a huge hit at my house. DH has already asked for it again! It was so delicious and very easy to prepare. I did not use the optional tofu, and I used only one package of frozen spinach (as that was all I had on hand). But that didn't really matter, it was still a VERY scrumptious dinner. Thanks for sharing your recipe, Natalia 3. Made for 2009 Spring Pick-A-Chef. -
Truly outstanding recipe. This does indeed make A LOT of shells--about 3 meals worth! I served about 18 (and had leftovers), and froze 24. I only used 16 oz. spinach, 13 oz. tofu and 15 oz. ricotta (because that's what I had)and it still made an enormous amount of extremely delicious food. My husband was surprised to learn that he was eating tofu, and my 5-year-old inhaled these. Thank you for a wonderful recipe!
RECIPE SUBMITTED BY
<p>Hi, I'm Natalia and I love reading, traveling, Fall, yoga & Pilates, creating nutritious meals for my family and encouraging others as they carve their own paths of joyful health. </p>
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