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:
1hr 5mins
SERVES:
8
YIELD:
32 shells
UNITS:
Metric

Ingredients Nutrition

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.

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