Cheesy Stuffed Shells
- 12 oz. jumbo pasta shells
- 8 oz. silken tofu, mashed
- 10 oz. frozen chopped spinach, thawed
- 1 1/2 cups cottage cheese
- 1/2 cup parmesean cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- 1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add the shells to the boiling water and cook for 8 minutes; drain.
- 2. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
- 3. Mist a 9x13 inch baking dish with cooking spray. Spread about 1 cup of sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish open side up. Pour the remaining sauce over the shells. Cover tightly and bake for 30 minutes. Uncover and sprinkle with remaining mozzarella cheese and make for 15 minutes. Let cool slightly before serving.
jumbo pasta shells, silken tofu, cottage cheese, parmesean cheese, mozzarella cheese, egg, clove garlic
Taken from www.epicurious.com/recipes/member/views/cheesy-stuffed-shells-50082683 (may not work)