Spinach Ricotta And Tofu Optional Stuffed Shells Oamc Recipes
SPINACH, RICOTTA AND TOFU (OPTIONAL) STUFFED SHELLS (OAMC)
These are delicious! I created this recipe because I wanted shells that were a little healthier than what was already posted. Use only Ricotta or (or only tofu) if preferred, doubling the quantity. This makes a LOT of shells (around 30). If you half it, just use one large egg or two small. Everything else is straightforward. Freezes well (instructions below).
Provided by Natalia 3
Categories Pasta Shells
Time 1h5m
Yield 32 shells, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
- Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
- Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
- Fill shells generously, about a heaping tablespoon each. You can modify as you go.
- ***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
- To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.
Nutrition Facts : Calories 513.4, Fat 19.6, SaturatedFat 9, Cholesterol 119.9, Sodium 1868.6, Carbohydrate 52, Fiber 4.6, Sugar 11, Protein 33.8
SPINACH, CHEESE, AND SAUSAGE STUFFED SHELLS OAMC
I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible! Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.
Provided by Hwin5168
Categories Pasta Shells
Time 1h10m
Yield 36 shells, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta shells according to directions. Drain, rinse, and let drain again.
- Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool.
- Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well.
- Stuff shells. (This is where I flash-froze half of them).
- Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired.
- Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.
BASIC CHEESE FILLED STUFFED SHELLS-OAMC
Just the basic cheese filled stuffed shells recipe you get off the back of the box, adjusted slightly for OAMC. The prep time is long but it's well worth it to pull them out of the freezer weeks from now and have an easy and quick meal.
Provided by e_lizard_owen
Categories Pasta Shells
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles according to directions on box.
- Combine all other ingredients.
- Fill each shell with about 2 tbsp cheese mixture.
- Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
- When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
- To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.
Nutrition Facts : Calories 452.9, Fat 22.9, SaturatedFat 13.2, Cholesterol 131.1, Sodium 635.1, Carbohydrate 34.8, Fiber 2.1, Sugar 4.9, Protein 26
TERRIFIC TOFU STUFFED SHELLS
These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards at www.helpforibs.com, although I tweaked it a little.
Provided by Kree6528
Categories Pasta Shells
Time 45m
Yield 1 9x13 inch pan
Number Of Ingredients 12
Steps:
- Boil the pasta shells according to the directions on the package.
- When cooked, strain and place in cool water or on wax paper; set aside.
- Preheat oven to 350 degrees.
- Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
- Shred soy mozzarella cheese in a bowl (if not already shredded).
- Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
- Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
- Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
- Place the stuffed shells in the baking pan.
- Drizzle a little of the spaghetti sauce over each shell.
- Cover tightly with foil and bake for 25 to 30 minutes.
- Let rest for 5 minutes and serve.
- Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.
Nutrition Facts : Calories 2269.4, Fat 42.1, SaturatedFat 6.3, Sodium 5177.4, Carbohydrate 359.9, Fiber 14.9, Sugar 84, Protein 106.8
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- Half-fill a large pot with water, and bring to a boil over high heat. Add pasta shells, and cook al dente, about 8 minutes, stirring regularly. Drain the shells and place them in cool water to stop them from cooking further.
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