Healthystuffedshells Recipes

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Make and share this Healthy Stuffed Shells recipe from Food.com.

Recipe From food.com

Provided by ellie_

Categories     Pasta Shells

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

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Dec 13, 2019 Transfer to a large bowl. Add ricotta, egg, Parmesan, salt and pepper to the tofu and stir to combine. Add the spinach …

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Calories 446 per serving
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  • Bring a large pot of salted water to a boil over high heat. Add shells and cook for 2 minutes less than package instructions. Drain well and rinse with cold water.
  • Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add garlic and onion and cook, stirring often until softened and browned, 3 to 5 minutes. Stir in spinach and Italian seasoning until the spinach is wilted and remove from the heat.
  • Drain tofu and pat dry with paper towels. Crush tofu into crumbles over more paper towels into small chunks and pat dry again. Transfer to a large bowl.
  • Add ricotta, egg, Parmesan, salt and pepper to the tofu and stir to combine. Add the spinach mixture and stir again.
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Feb 13, 2020 Recipe yields about 28 shells, about 8 servings. Scale Ingredients 1 pound (16 ounces) fresh baby spinach or baby kale, or …

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  • Preheat the oven to 375 with racks in the middle and upper third of the oven. Bring a large Dutch oven or stockpot of water to boil over high heat. Generously salt the water (use at least 2 teaspoons). If you’re not using frozen greens, fill a large bowl with ice water for blanching.
  • If you’re using fresh greens, add them to the boiling water and cook just until wilted, about 20 to 40 seconds. Using tongs (leave the water in the pot), transfer the greens to the ice bath and let them cool down. Drain off the water and squeeze as much excess water from the greens as possible. Set aside. (If you’re using frozen greens, place them in a colander and run cool water over them until they’ve full defrosted. Squeeze out as much excess water as possible, and set aside.)
  • Bring the water in the pot back to a boil. Gently add the pasta shells in handfuls so they don’t break on the way in. Cook until pliable but just shy of al dente, about 10 minutes, stirring often so they don’t stick to the pot. Drain off the water, return the noodles to the pot, and gently stir in the olive oil to prevent the noodles from sticking. Set aside.
  • Turn on your food processor and drop the garlic through the feeding tube. Once the garlic is chopped and stuck to the sides of the bowl, stop the machine and scrape down the sides. For good measure, squeeze off any remaining water in the greens, then add them to the bowl. Process until the greens are chopped into small pieces.
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Dec 12, 2021 In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together. …

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Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. …

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