Spinach And Goat Cheese Shells

Total Time: 1 hr 30 mins Preparation Time: 50 mins Cook Time: 40 mins

Ingredients

• 3 1/2 cups low-sodium marinara sauce
• 2 tablespoons kosher salt
• 1 lb jumbo pasta shells
• 18 ounces low fat silken tofu
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 4 fresh garlic cloves, minced finely
• 2 large leeks, thinly sliced
• 1 tablespoon fresh oregano, minced
• 1/2 tablespoon fresh thyme
• 1 tablespoon dried parsley
• 6 ounces goat cheddar cheese
• 7 ounces goat mozzarella cheese
• 10 ounces frozen spinach, thawed and drained well

Recipe

• 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.