August 11, 2009

Stuffed Pasta Shells

This is the first time I have made this recipe using dairy and egg-free ingredients, so it may 'evolve' some over time. I loved the way it turned out though and my husband and daughter agreed.



1 box jumbo pasta shells

1 lb ground turkey

2 cups frozen spinach (approximately)

1tsp Italian seasoning or use fresh oregeno and basil

1 container Toffutti cream cheese

1 12 oz pkg firm tofu

1.5 jars of spaghetti sauce





Preheat oven to 350 degrees. Cook box of jumbo pasta shells according to package directions.



Cook ground turkey over medium heat until done. Add in seasonings and frozen spinach. Cook an additional 3-4 minutes until spinach is thawed and the mixture is well mixed.



Mix together Toffutti cream cheese and tofu until it forms and uniform 'creamed' mixture. Then add meat mixture and tofu mixture together.



In an 13X9 baking dish, pour 3/4 jar of spaghetti sauce along bottom of dish. There should be enough there to cover bottom thickly (be liberal). Stuff cook shells with meat/tofu mixture. Arrange shells along bottom of dish. Pour remaining spaghetti sauce over shells. Bake 30-40 minutes.

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