Thursday, March 27, 2014

Inside Out Stuffed Shells

I'm all about ease.  And making my family's favorite dishes. Oh, and the comfort of casseroles. 

This recipe came about because I was out of large jumbo shells when I went to make one of our family's favorite recipes, stuffed shells.  Thankfully, my improvised version went over better than the original. I hope you enjoy this creamy and nutritious pasta bake, it is hands-down my boys' favorite meal.

Inside-out Stuffed Shells
Serves 6-8
Active time: 10 minutes
Cook Time: 45 minutes
Total time: 55 minutes
Serving Suggestions: With red and yellow roasted vegetables and/or a green salad.

What you'll need:

  • 1 lb whole wheat small shell pasta OR other small pasta (elbow, rotini, penne)
  • 1, 16 oz, box tofu, drained
  • 10 oz frozen chopped spinach, thawed OR chopped kale
  • 1, 24 oz, jar favorite pasta sauce
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp basil -- using 3 TBLS fresh chopped basil makes this really delicious
  • 1 tsp oregano
  • 1 TBLS nutritional yeast (optional)
  • Salt and pepper to taste
What you'll do:
  • Cook your pasta al dente according to the directions.
  • Preheat oven to 350.
  • Meanwhile, mash the tofu well in a large mixing bowl with a potato masher.
  • Add in all the other ingredients and stir well.
  • When pasta is done, drain well and then add to the mixing bowl.  Stir until pasta is well coated.
  • Transfer coated pasta to a lightly greased 9x13 baking dish.  
  • Cover and bake for 30 minutes.
Time saving tips:  
  • Make the noodles and tofu sauce ahead of time
  • Consider assembling the dish ahead of time, and then just bake when the time comes

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