Spinach-Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 ½ cups low-sodium marinara sauce2 tbsp kosher salt1 lb jumbo pasta shells18 oz low fat silken tofu¼ tsp kosher salt½ tsp black pepper¼ tsp paprika4 cloves fresh garlic, minced finely2 large leeks, thinly sliced1 tbsp fresh oregano, minced½ tbsp fresh thyme1 tbsp dried parsley6 oz goat cheddar7 oz goat mozzarella10 oz frozen spinach, thawed and drained well
Preheat the oven to 350F and grease two 9 x13” oblong pans + a 9” square pan.
Pour a thin layer of sauce on the bottom of the pan, set aside.
Bring a large pot of water to a boil and add the 2 tbsp of kosher salt.
Add the pasta and cook 8-9 minutes (it will not be completely done). Drain well.
In a large bowl, mash the tofu with the ¼ tsp kosher salt, black pepper, paprika, garlic, leeks, oregano, thyme, parsley, half of each cheese, spinach and 1 cup of the marinara sauce.
Spoon mixture into the shells, placing them in the prepared pan as you go.
Sprinkle with remaining cheese and pour remaining marinara overtop.
Bake for 40 minutes. Let stand 5 minutes before serving.
Serving Size: Serves 8 as a main course (4 shells each
Pour a thin layer of sauce on the bottom of the pan, set aside.
Bring a large pot of water to a boil and add the 2 tbsp of kosher salt.
Add the pasta and cook 8-9 minutes (it will not be completely done). Drain well.
In a large bowl, mash the tofu with the ¼ tsp kosher salt, black pepper, paprika, garlic, leeks, oregano, thyme, parsley, half of each cheese, spinach and 1 cup of the marinara sauce.
Spoon mixture into the shells, placing them in the prepared pan as you go.
Sprinkle with remaining cheese and pour remaining marinara overtop.
Bake for 40 minutes. Let stand 5 minutes before serving.
Serving Size: Serves 8 as a main course (4 shells each
Nutritional Info Amount Per Serving
- Calories: 481.9
- Total Fat: 15.3 g
- Cholesterol: 15.2 mg
- Sodium: 1,142.0 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 5.9 g
- Protein: 26.3 g
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