Spinach Stuffed Shells

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Serving Size: 2 pieces

Ingredients

24 each Large pasta shells
2 pounds Baby spinach
1 cup Onion, medium chopped
¼ cup Garlic, minced
3 cups Roma tomatoes
2 cups Non-dairy mozzarella cheese, divided, optional
½ teaspoon Salt
½ teaspoon Black pepper
1 tablespoon Olive oil
2 cups Marinara

Tofu ricotta
14 ounces Tofu, firm
1 tablespoon Fresh lemon juice
1 tablespoon Garlic powder
½ teaspoon Salt
1 teaspoon Oregano, dried
1 teaspoon Basil, dried
1 tablespoon Extra virgin olive oil

Preparation

1. Drain tofu and pat dry to remove excess liquid.
2. To prepare the tofu ricotta, add tofu, lemon juice, garlic powder, oregano, basil, extra virgin olive oil, and salt to a blender. Blend until smooth and set aside until step 7.
3. Cook pasta shells according to package. Cool and set aside.
4. Heat olive oil in a skillet.
5. Add onions and garlic. Sauté for 2 minutes.
6. Add tomatoes, spinach, salt, and black pepper to the onions and garlic Cook for 2 minutes, until vegetables are tender. Drain to remove the excess liquid from the tomatoes.
7. Stir in 1 cup of dairy-free mozzarella (if using) and tofu ricotta into the spinach mixture.
8. Put a large tablespoon of spinach mixture in each shell.
9. Top stuffed shells with marinara and mozzarella (if using).
10. Bake at 375 degrees for 10 minutes.

Nutrition information

Calories: 256 Total Fat: 8.6g Saturated Fat: 2g Monounsaturated Fat: 1.5g Polyunsaturated Fat: 1.4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 37g Fiber: 5.6g Total Sugar: 6.2g Protein: 11g Sodium: 623mg Vitamin A: 390μg Vitamin C: 31mg Calcium: 177mg Iron: 4mg Folate: 168μg