For many, nothing is more comforting than the smell of garlicky baked pasta. Cheese is replaced with high-protein tofu and fibre-rich white beans, working to keep those energy levels stable, without skimping on that trademark “cheesy” taste.
Cheesy Spinach Stuffed Shells
Ingredients
- 16 jumbo pasta shells or gluten-free jumbo rice pasta shells
- 350 g packaged extra-firm tofu, drained
- 1 cup (250 ml) cooked cannellini beans
- 1/4 cup (60 ml) nutritional yeast
- 1 tsp (5 ml) dried garlic powder
- 1 tsp (5 ml) lemon zest
- 3 tsp (15 ml) lemon juice
- 1/4 tsp (1 ml) grated nutmeg
- 1/4 tsp (1 ml) sea salt
- 1 cup (250 g) frozen chopped spinach, defrosted and pressed dry
- 1 - 800 g can crushed tomatoes, no added salt
- 1 1/2 Tbsp (30 ml) extra-virgin olive oil
- 1/4 tsp (1 ml) chilli flakes
- 1/4 cup (60 ml) shredded fresh basil
Nutrition
Per serving:
- kilojoules1770
- protein28g
- fat12g
- saturated fat2g
- trans fat0g
- carbohydrates62g
- sugars6g
- fibre13g
- sodium208mg
Directions
01
Preheat oven to 350 F (180 C).
02
Cook pasta shells according to package directions. Drain and set aside.
03
In food processor, pureu0301e tofu, cannellini beans, nutritional yeast, garlic powder, lemon zest, lemon juice, nutmeg, salt and 1/4 cup (60 ml) water until smooth. Add spinach and pulse until roughly incorporated, not completely blended. Set aside.
04
In bowl, combine tomatoes, olive oil and chilli flakes. Add 1 cup (250 ml) sauce to bottom of 9 x 13 in (23 x 33 cm) casserole dish. Spoon prepared tofu filling into shells and arrange in dish. Cover shells with remaining tomato sauce. Cover with parchment and bake for 40 minutes, until bubbling. Garnish with fresh basil before serving.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
