Spinach, Ricotta And Tofu (optional) Stuffed Shells (oamc)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

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)

Recipe

• 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.