We are a family of Italian food lovers. While V almost always takes angel hair pasta when we are at any Italian restaurant, I have tried most of the different options available. I love different cheese stuffed pastas/lasagnas, but I feel really guilty about eating them. I wanted to find out a good alternative to all the cheese, without changing the taste. Then last week, I watched a cooking show where Laura used tofu in the stuffing. I was not paying attention, so I don’t remember if she used only tofu or mixed something else with it. I loved her idea of using tofu. Now, I can make these stuffed shells/lasagnas without feeling too guilty about eating so much cheese. I am still not ready to move completely to tofu filling – I still love the cheese, so I am going to continue mixing both as of now.
Instead of plain tomato sauce, I use my vegetable-tomato sauce – I use a little tomato paste to make it thick. We loved it, so I am going to make this once in a while.
15 jumbo pasta shells
4 oz (approx) ricotta cheese
4 oz (approx) soft tofu
2 tbl spn + 1/4 cup parmesan cheese
1 cup spinach
1/4 cup onions
1/2 tea spn dried basil (optional)
1 and 1/2 cups (approx) pasta sauce – I use homemade sauce
Cook the pasta shells according to instructions on the packet.
Heat olive oil and add onions and salt. When they become translucent, switch off heat and add chopped spinach. Cover and leave for few minutes.Â Then mix it well. Let it cool.
Now in a bowl, crumble tofu, ricotta cheese. Add 2 tbl spn parmesan cheese, spinach mixture, basil, salt and mix well.
Stuff the pasta shells with the mixture.
Preheat oven at 350F for about 10 mins.
In a oven safe dish, spread half of the pasta sauce. Line the stuffed shells on top. Then spread another layer of remaining sauce. Spread parmesan cheese on top.
Cover the dish with aluminum foil. Bake at 350F for 30mins.
Then remove the aluminum foil and bake for another 10 mins.
Preparation time : 20 mins + baking time