Cheesy Stuffed Shells

By allie5jones

Ingredients

• For the Sauce:
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1/2 cup grated carrot
• 1/2 cup grated zucchini
• 1 small onion, finely chopped
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• Freshly ground pepper
• For the Shells:
• 1 12-ounce box jumbo pasta shells
• 8 ounces silken tofu, mashed
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups cottage cheese
• 1/2 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 large egg, lightly beaten
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• Cooking spray

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. 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.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of

the 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 with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.