Yes, We Cook!

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!

Assembling the shells. . .

Your end product!

***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

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