Spinach & Mushroom Stuffed Shells
Posted in Nourishment for the Body » Eat It on Wednesday, November 11, 2009
From The Flexitarian Diet
By Dawn Jackson Blatner RD, LDN
My first attempt at using tofu was as a replacement for ricotta cheese in lasagna. This recipe calls for stuffing shell-shaped pasta, but the filling can also be used for a big pan of lasagna to feed a larger crowd.
2 ounces (about 3) large whole-grain pasta shells
2 cloves garlic, minced
Dash crushed red pepper flakes
1 cup raw button mushrooms, chopped
1 tsp olive oil
2 cups baby spinach
½ cup firm tofu, mashed like ricotta cheese
¾ cup spaghetti sauce (brands less than 80 calories per ½ cup), heated
Cook pasta al dente according to package directions. Sauté garlic, red pepper flakes, and mushrooms in oil over medium heat for 7 minutes. Mix in spinach and tofu, and heat for 3 minutes more. Stuff hot tofu mixture into cooked shells (they will be overstuffed). Top stuffed shells with heated spaghetti sauce.
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