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Stuffed Shells




Source of Recipe


recipecircus


List of Ingredients





SAUCE
1 jumbo can chopped tomatoes
2 small cans tomato paste
oregano, basil, garlic, salt and pepper

SHELLS:
12 jumbo pasta shells
2 cups ricotta or mashed firm tofu
1/2 cup Parmesan cheese
5 ounces frozen chopped spinach or 1/2 fresh bunch
2 medium tomatoes, cut into small chunks
2 cloves garlic, crushed
10 medium size mushrooms, sliced
1 jar spaghetti sauce
mozzarella cheese
pepper, basil and oregano to taste



Recipe



Recipe


Start cooking pasta, according to directions. While it cooks, drains and cools you can prepare the filling. Mix all ingredients, besides sauce and mozzarella cheese. When shells are cooled, generously fill them with spoonfuls of the cottage cheese or tofu mixture. Arrange alternating layers of the sauce and stuffed shells in a casserole dish (a 2 quart dish should be fine), ending with the sauce on top. Top with cheese, if desired. Cover with foil and bake at 375ºF for 20-25 minutes, or until hot. Serves 4.