Tofu Stuffed Shells

Name: Tofu Stuffed Shells
Ingredients: 1 to 1 1/2 whole wheat (best) stuffing shells; large jar spaghetti sauce; 10 oz. pkg. chopped spinach; 3 eggs; 1 lb. tofu, drained and squeezed dry; 1 lb. low-fat Ricotta or mix with cottage cheese; 3 Tbsp. wheat germ; 1/2 lb. low-fat skim milk shredded Mozzarella; 1 Tbsp. onion powder; 1 Tbsp. garlic powder; 1 Tbsp. basil; 1 Tbsp. oregano; 1/4 c. Parmesan cheese

13 ingredients

8 steps

Ingredients

1 to 1 1/2 whole wheat (best) stuffing shells
large jar spaghetti sauce
10 oz. pkg. chopped spinach
3 eggs
1 lb. tofu, drained and squeezed dry
1 lb. low-fat Ricotta or mix with cottage cheese
3 Tbsp. wheat germ
1/2 lb. low-fat skim milk shredded Mozzarella
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. basil
1 Tbsp. oregano
1/4 c. Parmesan cheese

Directions

1

Cook shells al dente, drain and rinse gently.
2

Press out extra moisture from spinach by squeezing in a colander with paper towels. In a bowl, beat eggs slightly.
3

Add spinach, Ricotta, crumbled tofu and Mozzarella.
4

Add Parmesan cheese, spices and wheat germ.
5

Mix all together very well.
6

Place a thin layer of sauce on bottom of 9 1/2 x 11-inch pan.
7

Stuff each shells and closely pack into pan. Cover shells with sauce.
8

Bake at 350° for 30 minutes.