Sunday, April 15, 2012

Recipe: Spinach Stuffed Shells

This was really easy, really yummy, and a different way to get in a pasta dish.  It reminded me a little bit of lasagna...

1 box of large pasta shells
1 large jar organic pasta sauce
1 cup of frozen spinach, lightly steamed
"ricotta" cheese

Preheat oven to 350*

Bring 20 pasta shells to a boil in lightly salted water.

In a food processor, add 8 oz firm tofu, 1 tsp agave nectar, 1 tsp cider vinegar, and 3-4T nutritional yeast.  Blend until smooth.  Add steamed spinach and blend until creamy.

When pasta is al dente, pour into strainer, and rinse with cool water.  Pour 1/2 c pasta sauce into a glass casserole dish and cover the bottom.  Stuff spinach mixture into the shells.  I scooped my ricotta/spinach blend into a gallon Ziploc with the corner snipped to help fill the shells easily.

Layer the shells side-by-side.  Cover with the remaining pasta sauce (not pictured)  Bake at 350 for 30-40 minutes, covered.

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