Spinach, Ricotta And Tofu (Optional) Stuffed Shells

Name: Spinach, Ricotta And Tofu (Optional) Stuffed Shells (Oamc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) box jumbo pasta shells (about 32 shells); 2 (10 ounce) packages frozen chopped spinach, thawed and drained well; 16 ounces firm tofu, drained well; 16 ounces part-skim ricotta cheese; 2 cups shredded parmesan cheese, split; 1 small onions or 1 medium onion, chopped; 3 -4 garlic cloves, minced; 3 eggs; 3 teaspoons salt; fresh ground pepper; 1 pinch ground nutmeg; 1 (25 ounce) jar spaghetti sauce (or more if you love spaghetti sauce)

Servings: persons

1 (12 ounce) box jumbo pasta shells (about 32 shells)
2 (10 ounce) packages frozen chopped spinach, thawed and drained well
16 ounces firm tofu, drained well
16 ounces part-skim ricotta cheese
2 cups shredded parmesan cheese, split
1 small onions or 1 medium onion, chopped
3 -4 garlic cloves, minced
3 eggs
3 teaspoons salt
fresh ground pepper
1 pinch ground nutmeg
1 (25 ounce) jar spaghetti sauce (or more if you love spaghetti sauce)

1
Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
2
Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
3
Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
4
Fill shells generously, about a heaping tablespoon each. You can modify as you go.
5
***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
6
To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (12 ounce) box jumbo pasta shells (about 32 shells), 2 (10 ounce) packages frozen chopped spinach, thawed and drained well, 16 ounces firm tofu, drained well, 16 ounces part-skim ricotta cheese, and more.

Yes, Spinach, Ricotta And Tofu (Optional) Stuffed Shells (Oamc) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach, Ricotta And Tofu (Optional) Stuffed Shells (Oamc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions