Stuffed Pasta Shells
serves 6
Stuffed Pasta Shells
This recipe uses the spinach mixture and the tomato sauce from the spinach lasagna but instead of layering them with lasagna noodles, you stuff pre-cooked giant pasta shells.
Ingredients:
2 bunches fresh spinach (can substitute 2-10 oz packages drained frozen spinach)
2 cups vegan ricotta cheese
1/4 cup vegan Parmesan cheese
1/2 teaspoon garlic powder (optional)
tomato sauce (recipe follows)
18 pasta shells
2 cups shredded low-fat mozzarella cheese
2 bunches fresh spinach (can substitute 2-10 oz packages drained frozen spinach)
2 cups vegan ricotta cheese
1/4 cup vegan Parmesan cheese
1/2 teaspoon garlic powder (optional)
tomato sauce (recipe follows)
18 pasta shells
2 cups shredded low-fat mozzarella cheese
Directions:
- Place a steaming basket in the bottom of a medium saucepan. Pour about 1 inch of water in the bottom of the pan.
- Place washed spinach inside, cover and steam until just wilted. About 5 min. (Skip this step if using frozen spinach, but make sure to thoroughly drain the spinach.)
- Cool and drain the water from the spinach completely.
- Boil 18 giant pasta shells in a large pot following directions on box. Cook until al dente.
- Pre-heat oven to 375 degrees.
- In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, garlic powder, and spinach. Mix well to blend.
- In the bottom of a 12x 8 baking dish spread 1 cup tomato sauce.
- Stuff each pasta shell with 1/18 (about 1 tablespoon) of the spinach mix.
- Top all stuffed shells with tomato sauce. Top with grated mozzarella cheese.
- Cover and bake in a 375 degree oven for 35 minutes.
Tomato Sauce
Ingredients:
1 tablespoon olive oil
1/2 large chopped onion
2-3 cloves minced garlic
1 (6 oz) can no salt added tomato paste
1/2 cup each red wine and water
1 (14.5 oz) can no salt added crushed tomatoes
9 fresh chopped basil leaves
salt and pepper to taste
1 tablespoon olive oil
1/2 large chopped onion
2-3 cloves minced garlic
1 (6 oz) can no salt added tomato paste
1/2 cup each red wine and water
1 (14.5 oz) can no salt added crushed tomatoes
9 fresh chopped basil leaves
salt and pepper to taste
Directions:
In a medium saucepan over medium high heat saute onions and garlic in oil until golden brown. Add tomato paste. Stir 2-3 min. Add water, wine, crushed tomatoes, and basil leaves. Bring the sauce to a boil. Lower heat to low and simmer stirring occasionally for at least 20 min.
In a medium saucepan over medium high heat saute onions and garlic in oil until golden brown. Add tomato paste. Stir 2-3 min. Add water, wine, crushed tomatoes, and basil leaves. Bring the sauce to a boil. Lower heat to low and simmer stirring occasionally for at least 20 min.
