The All-New Fresh Food Fast by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2018-03-27T04:00:00+00:00

1. Preheat the oven to 375°F. Cook the pasta shells according to the package directions, omitting salt and fat. Drain and set aside.

2. While the pasta shells cook, place the tofu, ricotta, salt, and pepper in a food processor, and process until smooth, about 30 seconds. Transfer to a medium bowl, and set aside.

3. Heat the oil in a large nonstick skillet over medium. Add the spinach, and cook, stirring often, until wilted, about 1 minute. Using a rubber spatula, fold the spinach into the ricotta mixture.

4. Place 1 cup of the marinara sauce in a 9-inch square glass baking dish. Spoon about 2 tablespoons filling into each pasta shell, and place in the baking dish. Spoon the remaining marinara over the shells, and bake in the preheated oven until the sauce is hot and bubbly, about 15 minutes.

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