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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. preheat oven to 350 degrees. | 2. bring water to a boil, and cook shells al dente according to the package directions. | 3. drain and let cool. | 4. in food processor, crumble tofu and add salt and olive oil. | 5. blend to a smooth consistency (like ricotta.). | 6. sautee spinach in 2 T olive oil. | 7. add spinach to tofu mixture. | 8. coat bottom of 9x13 pan with tomato sauce. | 9. fill each jumbo shell with about 1.5 T of the "ricotta". | 10. place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese. | 11. cover with foil and bake for 15 minutes. | 12. uncover and bake for an additional 20 or until cheese is melty. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jumbo pasta shell	16	ounces		403.4667	0.0	89.76	2.2667
tofu	12	ounces		489.8792	9.4574	58.7515	29.6649
extra virgin olive oil	1	tablespoon		403.4667	0.0	89.76	2.2667
sea salt	1	teaspoon		403.4667	0.0	89.76	2.2667
tomato sauce	32	ounces		1025.136	163.2053	53.4341	17.7811
soy mozzarella cheese	16	ounces		403.4667	0.0	89.76	2.2667
spinach	1/2	lb		49.8952	8.8451	4.9895	0.6804

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.