Cheesy Spinach Stuffed Shells

For many, nothing is more comforting than the smell of garlicky baked pasta. In this version, cheese is replaced with high-protein tofu and fiber-rich white beans, working to keep those energy levels stable without skimping out on that trademark “cheesy” taste

Ingredients

16 jumbo pasta shells or gluten-free jumbo brown rice pasta shells

12 oz package extra-firm tofu, drained

1 cup cooked white beans

1/4 cup nutritional yeast

1 tsp dried garlic powder

1 tsp lemon zest

1 Tbsp lemon juice

1/4 tsp grated nutmeg

1/4 tsp sea salt

9 oz package frozen chopped spinach, defrosted and pressed dry

28 oz can crushed tomatoes, no salt added

2 Tbsp extra-virgin olive oil

1/4 tsp chili flakes

1/4 cup shredded fresh basil

Directions

1. Preheat oven to 350 F.
2. Cook pasta shells according to package directions. Drain and set aside.
3. In food processor, puree tofu, white beans, nutritional yeast, garlic powder, lemon zest, lemon juice, nutmeg, salt, and 1/4 cup water until smooth. Add spinach and pulse until roughly incorporated, not completely blended. Set aside.
4. In bowl, combine tomatoes, olive oil, and chili flakes.
5. Add 1 cup sauce to bottom of 9 x 13 inch casserole dish. Spoon prepared tofu filling into shells and arrange in dish. Cover shells with remaining tomato sauce.
6. Cover with parchment and bake for 40 minutes, until bubbling. Garnish with fresh basil before serving.

In each delicious serving:  423 calories / 28 g protein / 12 g fat / 62 g carbs (6 g sugar, 13 g fiber) / 208 mg sodium