Spinach-and-Mushroom-Stuffed Shells

From The Flexitarian Diet

By Dawn Jackson Blatner RD, LDN

My first attempt at using tofu was as a replacement for ricotta cheese in lasagna.  This recipe calls for stuffing shell-shaped pasta, but the filling can also be used for a big pan of lasagna to feed a larger crowd.

INGREDIENTS

2 ounces (about 3) large whole-grain pasta shells

2 cloves garlic, minced

Dash crushed red pepper flakes

1 cup raw button mushrooms, chopped

1 tsp olive oil

2 cups baby spinach

½ cup firm tofu, mashed like ricotta cheese

¾ cup spaghetti sauce (brands less than 80 calories per ½ cup), heated

PREPERATION

Cook pasta al dente according to package directions.  Sauté garlic, red pepper flakes, and mushrooms in oil over medium heat for 7 minutes.  Mix in spinach and tofu, and heat for 3 minutes more.  Stuff hot tofu mixture into cooked shells (they will be overstuffed).  Top stuffed shells with heated spaghetti sauce.