Best Spinach Ricotta And Tofu Optional Stuffed Shells Oamc Recipes

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BASIC CHEESE FILLED STUFFED SHELLS-OAMC



Basic Cheese Filled Stuffed Shells-Oamc image

Just the basic cheese filled stuffed shells recipe you get off the back of the box, adjusted slightly for OAMC. The prep time is long but it's well worth it to pull them out of the freezer weeks from now and have an easy and quick meal.

Provided by e_lizard_owen

Categories     Pasta Shells

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (12 ounce) box jumbo pasta shells
4 cups ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup parmesan cheese, grated
3 eggs
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups spaghetti sauce

Steps:

  • Cook noodles according to directions on box.
  • Combine all other ingredients.
  • Fill each shell with about 2 tbsp cheese mixture.
  • Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
  • When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
  • To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.

Nutrition Facts : Calories 452.9, Fat 22.9, SaturatedFat 13.2, Cholesterol 131.1, Sodium 635.1, Carbohydrate 34.8, Fiber 2.1, Sugar 4.9, Protein 26

TERRIFIC TOFU STUFFED SHELLS



Terrific Tofu Stuffed Shells image

These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards at www.helpforibs.com, although I tweaked it a little.

Provided by Kree6528

Categories     Pasta Shells

Time 45m

Yield 1 9x13 inch pan

Number Of Ingredients 12

1 (26 ounce) jar spaghetti sauce (I use Ragu lite)
1 (12 ounce) box jumbo pasta shells
2 (12 ounce) boxes firm silken tofu (I use Mori Nu lite)
8 ounces soy mozzarella cheese (optional)
4 ounces vegan parmesan cheese
1/2-1 teaspoon salt
1 teaspoon oregano or 1 teaspoon basil (or both)
1 teaspoon parsley
garlic powder
onion powder
chives
pepper

Steps:

  • Boil the pasta shells according to the directions on the package.
  • When cooked, strain and place in cool water or on wax paper; set aside.
  • Preheat oven to 350 degrees.
  • Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
  • Shred soy mozzarella cheese in a bowl (if not already shredded).
  • Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
  • Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
  • Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
  • Place the stuffed shells in the baking pan.
  • Drizzle a little of the spaghetti sauce over each shell.
  • Cover tightly with foil and bake for 25 to 30 minutes.
  • Let rest for 5 minutes and serve.
  • Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.

Nutrition Facts : Calories 2269.4, Fat 42.1, SaturatedFat 6.3, Sodium 5177.4, Carbohydrate 359.9, Fiber 14.9, Sugar 84, Protein 106.8

SPINACH, CHEESE, AND SAUSAGE STUFFED SHELLS OAMC



Spinach, Cheese, and Sausage Stuffed Shells OAMC image

I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible! Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.

Provided by Hwin5168

Categories     Pasta Shells

Time 1h10m

Yield 36 shells, 8 serving(s)

Number Of Ingredients 11

12 ounces jumbo pasta shells
2 tablespoons oil
1 onion, chopped
3/4 lb ground sausage
2 garlic cloves
1 egg
16 ounces part-skim ricotta cheese
4 ounces mozzarella cheese, grated
1/2 cup parmesan cheese
1 (10 ounce) box frozen spinach, chopped, thawed, and drained
26 ounces spaghetti sauce with basil

Steps:

  • Cook pasta shells according to directions. Drain, rinse, and let drain again.
  • Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool.
  • Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well.
  • Stuff shells. (This is where I flash-froze half of them).
  • Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired.
  • Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.

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