Saturday, February 03, 2007

Tofu and Spinach Shells

24 jumbo pasta shells*
2 - 10 oz. packages frozen chopped spinach
1/3 cup minced onion
2 tsp. olive oil
1 lb. soft tofu, mashed
1 tsp. egg substitute (or 1 egg white)
1/2 tsp. salt
1/4 tsp.nutmeg
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese (optional)

Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in olive oil until tender. In medium bowl, combine spinach, onion, mashed tofu, salt and nutmeg. Fill each shell with about 2 tablespoons of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover casserole and bake at 350 degrees F for 30 minutes or until hot and bubbly. Remove cover and top with soy cheese and then continue baking until cheese is melted, about 5 minutes.

*Tinkyada is a brand that carries wonderful gluten free pasta. If shells are unavailable, use lasagna strips and roll the filling in them rather than stuffing shells.

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