Veggie Stuffed Shells Recipe

Name: Veggie Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) box jumbo pasta shells; 1 (10 ounce) package frozen spinach; 1 tablespoon olive oil; 1 small onion, diced; 2 garlic cloves; 12 13 ounces bog extra firm tofu, drained; 2 tablespoons lemon juice; ⅛ cup basil, chopped; ½ teaspoon salt; ⅛ teaspoon black pepper; 2 ½ cups spaghetti sauce; 4 tablespoons pine nuts

Servings: persons

1 (12 ounce) box jumbo pasta shells
1 (10 ounce) package frozen spinach
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves
12 13 ounces bog extra firm tofu, drained
2 tablespoons lemon juice
⅛ cup basil, chopped
½ teaspoon salt
⅛ teaspoon black pepper
2 ½ cups spaghetti sauce
4 tablespoons pine nuts

1
Preheat oven to 375 degrees.
2
Cook pasta shells according to pkg directions.
3
(Manicotti shells can be substituted if desired).
4
Put frozen spinach in microwave and cook according to package directions.
5
(You can substitute fresh spinach for the frozen if desired).
6
In a skillet pan, heat oil on medium.
7
Saute onion until lightly browned in pan.
8
Stir in garlic and continue to cook until garlic is browned.
9
Place tofu in a medium sized mixing bowl.
10
Sprinkle the lemon juice over the tofu and stir until tofu resembles consistency of ricotta cheese.
11
while tofu marinates in the juice, squeeze all excess water out of the spinach.
12
Add tofu, spinach, basil, salt and pepper to the skillet and cook on low heat for 10 minutes.
13
Spread spaghetti sauce on the bottom of the pan.
14
Scoop filling into shells or manicotti shells and arrange on top of the spaghetti sauce.
15
Bake for 15 minutes, then raise oven heat to broil, sprinkle shells with pine nuts and broil for approximately 5 minutes.
16
Serve with additional spaghetti sauce and feta cheese on top if desired.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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, 1 (10 ounce) package frozen spinach, 1 tablespoon olive oil, 1 small onion, diced, and more.

Yes, Veggie Stuffed Shells falls under the Pasta & Noodles 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.

Veggie Stuffed Shells

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