Recipe Time

If you have a hard time finding new ideas for dinner that are balanced, affordable and tasty then you have to try this recipe. I made it last night for dinner and it was a hit with my family! I was able to sneak in veggies that Quentin usually does not like and even TOFU which my brother had no idea he was eating!

Cheesy Stuffed Shells (from Melissa d'Arabian on Food Network) check out her show it is pretty good!!!

Sauce:

Kosher Salt
2 Tablespoons EVOO
1/2 c grated carrot
1/2 c grated zucchini
1 small finely chopped onion
1/2 c chopped celery
3 cloves minced garlic (I OMITTED THIS BECAUSE OF QUENITN'S ALLERGY)
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1-28 ounce can crushed tomatoes

Shells:

1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 grated parmesan cheese
1 1/2 cups grated mozzarella cheese
1 large egg lightly beaten
1 clove garlic, minced (AGAIN WE OMITTED)
kosher salt and ground pepper
cooking spray

Preheat oven to 350. Bring a large pot of salted water to boil to cook your shells. Make the sauce; heat the olive oil in a medium saucepan over medium heat. Add carrot, zucchini, onion and celery saute until soft but not brown, about 5 minutes. Add the garlic and cook for 5 minutes stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Prepare the shells: Add to boiling water and cook for 8 minutes; drain. Mix tofu, spinach, cottage cheese, parmesan and 1/2 c. mozzarella. the egg and garlic in medium bowl, season with salt and pepper.

Mist a 9x13 baking dish with cooking spray - spread about 1 cup of sauce on the bottom of the dish. Stuff the cheese mixture into the shells and place in baking dish open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover and sprinkle with remainin mozzarella and bake for additional 15 minutes. Let stand and cool slightly before serving.


I prepared mine the night before we actually ate it and put in fridge it was DELICOUS!!

Let me know what you think if you try it!!