Announcement

Hi! This is my old blog that is no longer updated. Please visit my new website www.fourthfloorhomestead.com for new content and most of the content from this blog as well.

This old blog will be left up so as not to mess up people who have linked to recipes through Pinterest, Favorites etc.

Pages

Monday, July 14, 2014

Three Batches of Stuffed Pasta Shells. High Protein, Low Fat and Good for Picky Kids

About a month ago I tried this great lasagna recipe that had this tofu based ricotta that was a real hit with my son and husband. I hate working with lasagna noodles because they break and I seem to waste them. So this time I opted for shells. Shells still break but in fewer numbers I find and I can often piece them back together. My picky little eater ate has whole plate then came after mine so this was win. I cooked the whole box of shells, took two pots, then stuffed 'em and topped 'em with sauce. I split them between three pans but if you have a larger or more hungry family your may want to split them between two. It depends how many shells survive I guess. I ended up with 35 shells in the end, then we ate one pan worth and froze two. And I served it with garlic toast.



Recipe

Ricotta Mix
-block of frozen spinach, thawed with water squeezed out
-one package of firm tofu
-one package of soft tofu
-1 TB sugar
-1/2 tsp garlic powder
-2 TB lemon juice
-1 tsp basil
-2 tsp salt

-One package of Pasta shells, large
-One Jar of Pasta sauce



1. Prepare shells according to package directions.
2. Blend first 8 ingredients in a blender until well mixed.
3. Stuff the shells generously and place in oven safe pans.
4. Add about a tablespoon of sauce to the top of each shell.
5. When ready to cook, place in oven heated to 350 F for 20 minutes.



No comments:

Post a Comment