Spinach And Goat Cheese Shells
Adapted from fresh and healthy dash diet cooking: 101 delicious recipes for lowering blood pressure, losing weight and feeling great by andrea lynn. These creamy, cheesy shells are cloaked in cheddar, mozzarella and low-sodium tomato sauce. I used goat dairy (easier to digest) and changed proportions of the basic elements to use what i had on hand.
Steps
Preheat the oven to 350f and grease two 9 x13 oblong pans + a 9 square pan.
Pour a thin layer of sauce on the bottom of the pan , set aside.
Bring a large pot of water to a boil and add the 2 tbsp of kosher salt.
Add the pasta and cook 8-9 minutes.
Drain well.
In a large bowl , mash the tofu with the tsp kosher salt , black pepper , paprika , garlic , leeks , oregano , thyme , parsley , half of each cheese , spinach and 1 cup of the marinara sauce.
Spoon mixture into the shells , placing them in the prepared pan as you go.
Sprinkle with remaining cheese and pour remaining marinara overtop.
Bake for 40 minutes.
Let stand 5 minutes before serving.
Ingredients
marinara sauce, kosher salt, jumbo pasta shells, silken tofu, black pepper, paprika, fresh garlic cloves, leeks, fresh oregano, fresh thyme, dried parsley, cheddar cheese, mozzarella cheese, frozen spinach