Unless you tell, no one will ever be able to tell that the tofu provides the creaminess in this dish!
You will need:
18 dried jumbo shells
8 0z frozen chopped spinach, thawed and squeezed dried
2 tbsp green onion (green and white parts)
1 tsp bottled minced garlic
14 oz soft silken reduced fat tofu, drained
1 c loosely packed fresh basil, stems removed and chopped
whites of 2 large eggs or egg substitute equal to one egg or 1 large egg
2 tbsp shredded parmesan cheese
1/8 tsp ground nutmeg
pepper to taste
1.5 c tomato based meatless pasta sauce
12 oz no salt added tomato sauce
2 more tbsp parmesan cheese
1. Cook shells according to package directions and carefully rinse in cool water. Heat a large skillet over med heat, remove from heat and then spray down. Cook spinach, green onion and garlic until all liquid has evaporated and spinach is heated through. Put in a large bowl. Crumble tofu into spinach and mash/combine well. Stir in basil.
2. In a small bowl which egg whites and add parmesan cheese, nutmeg, pepper and stir this into spinach mixture.
3. Mix tomato sauces together and place half this mixture in a 13 x 9 x 2 baking dish. Fill pasta shells with spinach mixture and top with remaining sauce and parmesan cheese. Bake for 30 mins at 350. Makes approx 6 servings. Enjoy!
***I would have put in a tad bit more garlic and if you wanted something “heavier” you can use a meat based sauce as well. Regardless, this was perfect paired with salad and don’t forget garlic bread if you want the whole “complete” Italian deal (refer to Van’s Truly Kick-Ass garlic bread!).
Nutritional Information (per serving – 3 shells):
Calories: 195 (Yup, that’s right!)
Total Fat: 2 g
Cholesterol: 2 mg
Sodium: 374 mg
Carbohydrate: 31 g
Fiber: 4 g
Protein: 12 g