Stuffed Shells

By slane2

Ingredients

• 1 large jar pasta sauce
• 1 box (about 30) large pasta shells
• 1 package (10 oz.) silken-style tofu OR 1 cup dry cottage cheese
• 1 package (10 oz.) frozen chopped spinach
• 3 green onions
• 1 large egg
• 1 tub ricotta cheese or quark
• 3/4 C grated mozzarella cheese

Preparation

Step 1

Boil shells in salted water until cooked. Drain.

Preheat oven to 350 F.

Drain tofu, if using. Finely chop green onions. Drain spinach and panfry slightly to remove excess moisture. Lightly beat egg.

In large bowl, mix tofu (or cottage cheese), green onions, spinach, ricotta, and 1/2 C mozzarella until smooth.

Spread about 1 cup of tomato sauce in bottom or a large baking dish. Fill each pasta shell with cheese mixture and arrange shells in a single layer, cheese sides up, over sauce. Pour remaining tomato sauce over shells and sprinkle with remaining mozzarella cheese.

Bake shells in middle of oven for 30 minutes, until sauce is bubbling and cheese is melted.