Cheesy Stuffed Shells
- Number of Servings: 1
Ingredients
FOR THE SAUCEKosher salt2 Tablespoons extra-virgin olive oil1/2 cup grated carrot1/2 cup grated zucchini (I didn't have any :( so I left it out)1 small onion, finely chopped1/2 cup chopped celery3 cloves garlic, minced1 teaspoon dried basil1 teaspoon dried oregano2 Tablespoons tomato paste1 28-ounce can crushed tomatoesFreshly ground pepperFOR THE SHELLS1 12-ounce box jumbo pasta shells8 ounces silken tofu (skipped the tofu too)1 10-ounce box frozen chopped spinach, thawed and squeezed dry (I used fresh)1 1/2 cups cottage cheese1/2 cup grated parmesan cheese1 1/2 cups shredded mozarella cheese (Too much in my opinion, I left some out)1 large egg, lightly beaten1 clove garlic, mincedKosher salt and freshly ground pepperCooking spray
1. Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Make the sauce: heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute 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.
2. Meanwhile, prepare the shells. Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozarella, the egg and garlic in a medium bowl and season with salt and pepper.
3. Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozarella and bake for 15 minutes. Let cool slightly before serving.
Number of Servings: 1
Recipe submitted by SparkPeople user AVIDANNA.
2. Meanwhile, prepare the shells. Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozarella, the egg and garlic in a medium bowl and season with salt and pepper.
3. Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozarella and bake for 15 minutes. Let cool slightly before serving.
Number of Servings: 1
Recipe submitted by SparkPeople user AVIDANNA.
Nutritional Info Amount Per Serving
- Calories: 1,899.6
- Total Fat: 70.3 g
- Cholesterol: 412.3 mg
- Sodium: 4,734.8 mg
- Total Carbs: 208.1 g
- Dietary Fiber: 35.0 g
- Protein: 127.7 g
Member Reviews
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GAILLE3
The recipe sounds good. But the count is wrong. One serving is not 1 box of shells etc. I think the submitter just plugged in the ingredients not realizing that it would be for multiple servings. - 9/18/09
Reply from AVIDANNA (12/28/09)
sorry i was trying to calculate the amount for the whole recipe, which is actually divided into 4-6 servings normally