Ingredients
The following ingredients have 6 Servings
- 9 ounces jumbo shells pasta
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 cup chopped red onion
- 1 5-ounce box baby spinach
- 2 teaspoons Italian Seasoning
- 7 ounces extra-firm tofu (not silken)
- 1 15-ounce container part-skim ricotta cheese
- 1/3 cup grated Parmesan cheese plus more for serving
- 1 large egg
- 1 ½ teaspoon salt
- Freshly ground pepper to taste
- 2 cups tomato basil sauce, divided
- 2 tablespoons chopped fresh basil, plus more for serving
- 1 ½ cup shredded part skim mozzarella cheese (6 oz)
Instruction
- Bring a large pot of salted water to a boil over high heat. Add shells and cook for 2 minutes less than package instructions. Drain well and rinse with cold water.
- Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add garlic and onion and cook, stirring often until softened and browned, 3 to 5 minutes. Stir in spinach and Italian seasoning until the spinach is wilted and remove from the heat.
- Drain tofu and pat dry with paper towels. Crush tofu into crumbles over more paper towels into small chunks and pat dry again. Transfer to a large bowl.
- Add ricotta, egg, Parmesan, salt and pepper to the tofu and stir to combine. Add the spinach mixture and stir again.
- Preheat oven to 350 degrees F. Coat a 9 by 13 inch casserole dish with cooking spray. Spread ½ cup tomato sauce over the bottom of the casserole dish.
- Taking one shell at a time into hand, spoon spinach filling into the shell (about 2 tablespoons per shell.) Set the shell into the casserole. Continue stuffing shells using all of the filling, and arranging them, filling side up. Pour the remaining 1 ½ cups sauce over the shells. Top with basil and then mozzarella.
- Bake until the sauce is bubbling, the shells are hot all the way through and the cheese is melted, about 25 minutes. Remove from the oven, and let cool about 5 minutes. Sprinkle with additional basil and Parmesan if desired, and serve.
