Cheesy Stuffed Shells (Food Network)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For the sauce:kosher salt2 tbl extra-virgin olive oil1/2 cup grated carrot1/2 cup grated zucchini1 small onion, finely chopped1/2 cup chopped celery3 cloves garlic, minced1 tsp dried basil1 tsp dried oregano2 tbl tomato paste1 28 ounce can crushed tomoatoesFreshly ground pepperFor the shells1 12 ounce box jump pasta shells (you will need only about 2/3rds of the box)8 ounces silken tofu, mashed1 10 ounce box frozen chopped spinach, thawed and squeezed dry1 1/2 cups cottage cheese (this recipe uses 4% milk fat; you could reduce the calories with lite or fat free)1/2 cup grated parmesan cheese1 1/2 cups shredded mozzarella cheese1 large egg, lightly beaten1 clove garlic, mincedkosher saltfreshly ground peppercooking spreay
Pre-heat oven to 350 degree. Bring a large pot of salted water to a boil in preparation for cooking the shells.
Make the sauce: heat the olive oil in a medium saucepan over medium heat. Add the caroot, zucchini, onion and celery and sute until soft but not brown (5 minutes). Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil then reduce the heat and simmer for 15 minutes. Season with salt and pepper. (I also added a twist or two from a red pepper mill.)
Meanwhile, prepare the shells. Add the past to the boiling water and cook 8 minutes; drain.
For the shell filling, mix the mashed tofu, spinach, cottage cheese, paremsan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9 by 13 inch baking dish with cooking spreay. Spread about 1 cup of the suace in the bottom of the dish. Stuff the cheese mixutre inthe shells and place in the baking dish, open-side up. Pour the remaining suace over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving. Serving size is approximately 5 shells.
Number of Servings: 6
Recipe submitted by SparkPeople user MARTHAFROMMASS.
Make the sauce: heat the olive oil in a medium saucepan over medium heat. Add the caroot, zucchini, onion and celery and sute until soft but not brown (5 minutes). Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil then reduce the heat and simmer for 15 minutes. Season with salt and pepper. (I also added a twist or two from a red pepper mill.)
Meanwhile, prepare the shells. Add the past to the boiling water and cook 8 minutes; drain.
For the shell filling, mix the mashed tofu, spinach, cottage cheese, paremsan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9 by 13 inch baking dish with cooking spreay. Spread about 1 cup of the suace in the bottom of the dish. Stuff the cheese mixutre inthe shells and place in the baking dish, open-side up. Pour the remaining suace over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving. Serving size is approximately 5 shells.
Number of Servings: 6
Recipe submitted by SparkPeople user MARTHAFROMMASS.
Nutritional Info Amount Per Serving
- Calories: 494.8
- Total Fat: 17.8 g
- Cholesterol: 69.9 mg
- Sodium: 1,021.3 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 6.4 g
- Protein: 32.6 g
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