Spinach and Goat Cheese Shells
Per serving
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.
Ingredients
8 serv.- low-sodium marinara sauce↗3 1⁄2 cups
- kosher salt↗2 tablespoons
- jumbo pasta shells↗1 lb
- low fat silken tofu↗18 ounces
- kosher salt↗1⁄4 teaspoon
- black pepper↗1⁄2 teaspoon
- paprika↗1⁄4 teaspoon
- fresh garlic cloves, minced finely↗4
- large leeks, thinly sliced↗2
- fresh oregano, minced↗1 tablespoon
- fresh thyme↗1⁄2 tablespoon
- dried parsley↗1 tablespoon
- goat cheddar cheese↗6 ounces
- goat mozzarella cheese↗7 ounces
- frozen spinach, thawed and drained well↗10 ounces
Step-by-step instructions
- 1
Preheat the oven to 350F and grease two 9 x13” oblong pans + a 9” square pan.
- 2
Pour a thin layer of sauce on the bottom of the pan, set aside.
- 3
Bring a large pot of water to a boil and add the 2 tbsp of kosher salt.
- 4
Add the pasta and cook 8-9 minutes (it will not be completely done). Drain well.
- 5
In a large bowl, mash the tofu with the ¼ tsp kosher salt, black pepper, paprika, garlic, leeks, oregano, thyme, parsley, half of each cheese, spinach and 1 cup of the marinara sauce.
- 6
Spoon mixture into the shells, placing them in the prepared pan as you go.
- 7
Sprinkle with remaining cheese and pour remaining marinara overtop.
- 8
Bake for 40 minutes. Let stand 5 minutes before serving.
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