Cheesy Stuffed Shells

Name: Cheesy Stuffed Shells
Ingredients: 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; 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

22 ingredients

17 steps

Ingredients

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
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.
2

Make the sauce: Heat the olive oil in a medium saucepan over medium heat.
3

Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes.
4

Add the garlic and cook for 5 minutes, stirring occasionally.
5

Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water.
6

Bring to a boil, then reduce the heat and simmer for 15 minutes.
7

Season with salt and pepper.
8

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain.
9

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.
10

Mist a 9-by-13-inch baking dish with cooking spray.
11

Spread about 1 cup of the sauce in the dish.
12

Stuff the cheese mixture into the shells and place in the baking dish, open-side up.
13

Pour the remaining sauce over the shells.
14

Cover tightly with foil and bake for 30 minutes.
15

Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes.
16

Let cool slightly before serving.
17

Photograph by Ngoc Minh Ngo