Originally posted: Jan 2011
This is a favourite pasta dish of mine. It’s light, simple, healthy (I hope so) and yummy (at least to me). I first thought of the idea when I had too much tofu in the fridge and had some random ingredients lying around.
Pasta Shells Stuffed with Tofu and Spinach
- 16-20 large pasta shells
- 1 package of frozen spinach, thawed or 1/2 pound fresh spinach, cooked.
- 1 package firm tofu
- 1/2 cup or 125g ricotta cheese or cottage cheese (I used 1% cottage cheese)
- 1/4-1/2 teaspoon of salt (depending how salty you want it to be)
- 2-3 cloves garlic, finely chopped or minced, or garlic powder
- Tomato sauce (bottled or homemade) (I usually make my own)
- Preheat over to 350°F (180°C).
- Cook pasta shells according to package directions. Put some oil in water to prevent shells from sticking to each other. Set aside.
- Combine spinach, tofu, cheese, salt, pepper and garlic. Mash and mix them altogether.
- Line oven-proof dish with a layer of tomato sauce (about a cup).
- Stuff each shell with approximately 1 tablespoon of stuffing.
- Pour the rest of the sauce onto the shells.
- Bake covered for 20 minutes.
- Take off foil and bake uncovered another 15 min.
- If the sauce is too dry, you can add in some chicken or vegetable stock.