Tofu and Ricotta Spinach and Mushroom stuffed shells

Name: Tofu and Ricotta Spinach and Mushroom stuffed shells Recipe
Yield: 5
Ingredients: Sauce:; 1/2 onion; 2 cloves garlic; 1 TB canola or olive oil; 1 29 oz can tomato puree; 1 6.5 oz can of mushrooms drained; 1 tsp sugar; Filling:; 1 container firm tofu mashed; 1 15 oz container part-skim ricotta; 2 boxes of frozen spinach thawed and drained; 1 6.5 oz can mushrooms drained; 1 c part-skim mozzerella; Jumbo shells (1 box yields more than enough); 1 c part-skim mozzerella to top (optional)

Number of Servings: 5

Ingredients

Sauce:1/2 onion2 cloves garlic1 TB canola or olive oil1 29 oz can tomato puree1 6.5 oz can of mushrooms, drained1 tsp sugarFilling:1 container firm tofu, mashed1 15 oz container part-skim ricotta2 boxes of frozen spinach, thawed and drained1 6.5 oz can mushrooms, drained1 c part-skim mozzerellaJumbo shells (1 box yields more than enough)1 c part-skim mozzerella, to top (optional)

Directions

Serving Size:�Makes 5 servings of 5 shells each

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 624.8
Total Fat: 23.0 g
Cholesterol: 74.0 mg
Sodium: 574.5 mg
Total Carbs: 66.5 g
Dietary Fiber: 6.3 g
Protein: 38.7 g

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