Thursday, January 01, 2004
14 servings, 3 shells each
1 box (12 oz.) jumbo pasta shells, cooked according to package directionsOlive oil cooking spray
1 large onion, chopped
4 tsp. minced garlic
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
½ C. grated cheese blend (parmesan, romano and asiago), divided use
¼ C. egg substitute
1 pkg. (14 oz.) soft tofu, drained
1 container (15 oz.) fat-free ricotta cheese
2 T. dried parsley
1 tsp. dried marjoram
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. ground black pepper
¼ tsp. salt
1 can (26.5 oz.) tomato and basil spaghetti sauce
1 can (8 oz.) Italian-style tomato sauce
Preheat oven to 350 degrees F. Spray a medium skillet with olive oil cooking spray. Sauté onions and garlic until onion is clear. Remove from heat. Set aside. In a large bowl, combine spinach, ¼ cup cheese blend and next 9 ingredients (egg substitute, tofu, ricotta, parsley, marjoram,
basil, oregano, pepper and salt). Stir in onion mixture. In a medium mixing bowl, combine spaghetti sauce and tomato sauce. Pour one-fourth of the sauce into 2 9 x 13-inch baking dishes. Spoon filling into shells and place in baking dishes. Pour remaining sauce over shells. Sprinkle with remaining cheese. Cover with foil and bake 25-30 minutes.
Nutrition Facts:
190 calories, 31g carbohydrate, 12g protein, 3.1g fat, 1g saturated fat, 6mg cholesterol, 3.1g dietary fiber, 534mg sodium
Adapted recipe by Grace Bandeh, RD, LD