Spinach & Tofu Stuffed Shells
- 6 Servings
- 10 mins Prep Time
- 80 mins Total Time
- 310 Cal/Serving
|Total Fat 7g|
1 pkg (16 oz) Nasoya® Firm Tofu, drained
About 24 uncooked jumbo pasta shells (from 12-ounce box)
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 cloves garlic, finely chopped
1 1/2 cups shredded mozzarella cheese
1/2 cup finely shredded Parmesan cheese
1 box (10 oz) frozen chopped spinach, thawed, drained and squeezed dry
1 jar (14 oz) pasta sauce
- Heat oven to 375°F.
- Cook shells as directed on package; rinse and drain.
- In bowl or food processor, pulse tofu, Italian seasoning, salt, red pepper, garlic, and egg until blended. Stir in spinach, 1 cup mozzarella, and 3/4 cup Parmesan cheese.
- In bottom of 13x9-inch baking dish, spread 1 cup pasta sauce. Spoon spinach mixture into shells. Place over sauce in dish. Pour remaining sauce over shells.
- Cover with foil; bake 30 minutes or until sauce is bubbly. Uncover dish; sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses. Bake uncovered 5 minutes or until cheese is melted.