Spinach-Stuffed Shells
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spinach-Stuffed Shells calories by ingredient
Introduction
Adapted from Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great by Andrea Lynn. These creamy, cheesy shells are cloaked in Cheddar, mozzarella and low-sodium tomato sauce. I used goat dairy (easier to digest) and changed proportions of the basic elements to use what I had on hand. Adapted from Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great by Andrea Lynn. These creamy, cheesy shells are cloaked in Cheddar, mozzarella and low-sodium tomato sauce. I used goat dairy (easier to digest) and changed proportions of the basic elements to use what I had on hand.Number of Servings: 8
Ingredients
-
3 ½ cups low-sodium marinara sauce
2 tbsp kosher salt
1 lb jumbo pasta shells
18 oz low fat silken tofu
¼ tsp kosher salt
½ tsp black pepper
¼ tsp paprika
4 cloves fresh garlic, minced finely
2 large leeks, thinly sliced
1 tbsp fresh oregano, minced
½ tbsp fresh thyme
1 tbsp dried parsley
6 oz goat cheddar
7 oz goat mozzarella
10 oz frozen spinach, thawed and drained well
Directions
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