Cheesy Stuffed Shells

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 30 min
  • Cook: 1 hr 45 min
  • Yield: 4 to 6 servings
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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

Directions

  1. Preheat the oven to 350 degrees F. 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.
  2. 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.
  3. 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.

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