Tofu Spinach Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 pound large pasta shells, cooked and drained1 large egg1/2 pound firm tofu1/2 pound part skim Ricotta Cheese~6oz fresh spinach, chopped~.25c grated Parmesan cheese2 cloves garlic, minced1 tsp chili powder1 tsp Italian blend seasoning1 can tomato sauce (no salt added)1 medium tomato, diced1 Tbsp Frank's hot sauce.5 c part skim mozzarella cheese, shredded
Preheat oven to 425F
1. mix tomato sauce, hot sauce, and diced tomato over low heat for about 5 minutes (to warm up)
2. mix tofu, ricotta, egg, spinach, garlic, chili powder, Italian seasoning, and parmesan in a bowl with a fork.
3. spread light layer tomato sauce mixture on bottom of 3 qt casserole.
4. stuff shells with about 1Tbsp of cheese/spinach mixture, layer 1-deep in casserole, until out of stuffing
5. cover evenly with remaining tomato sauce, sprinkle with mozzarella cheese.
6. cover with foil & bake for 20 minutes.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BIGMEL42.
1. mix tomato sauce, hot sauce, and diced tomato over low heat for about 5 minutes (to warm up)
2. mix tofu, ricotta, egg, spinach, garlic, chili powder, Italian seasoning, and parmesan in a bowl with a fork.
3. spread light layer tomato sauce mixture on bottom of 3 qt casserole.
4. stuff shells with about 1Tbsp of cheese/spinach mixture, layer 1-deep in casserole, until out of stuffing
5. cover evenly with remaining tomato sauce, sprinkle with mozzarella cheese.
6. cover with foil & bake for 20 minutes.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BIGMEL42.
Nutritional Info Amount Per Serving
- Calories: 311.3
- Total Fat: 10.1 g
- Cholesterol: 50.1 mg
- Sodium: 250.8 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 4.2 g
- Protein: 19.0 g
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