Recipe by MELEMENT
"Veg-friendly stuffed shells."
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1 (12 ounce) box
jumbo pasta shells
1 (12 ounce) package
dry bread crumbs
1/2 (10 ounce) package
frozen chopped spinach, thawed and drained
grated Parmesan cheese
shredded mozzarella cheese
1 (16 ounce) jar
spaghetti sauce, or as needed
I mistakenly added the mozzarella cheese to the filling, but I actually like how that turned out, except that there was none to sprinkle on top. I didn't add an egg, it was fine without. I made it the night before and it needed about an hour in the oven after coming from the refrigerator. The less-picky eaters liked it.
Good when fresh out of the oven, but don't make for good leftovers.
I made just a couple of changes, based on energy level and pantry ingredients! I didn't have any mushrooms so I unfortunately had to leave those out, and instead of cooking the shells first, I added a bit of water to the pan and let them cook in the oven. I tossed in some cottage cheese I needed to use and voile - YUM! I had some leftover filling, but instead of spreading it on top, I saved it and made a sort of casserole with some leftover penne noodles a few days later. Yummy!
First thing is throw away that discuss ting tofu YUKE !! Add lots of meat, that why god gave us teeth! And add more onion, and crushed red pepper. Make some proper food.
* Percent Daily Values are based on a 2,000 calorie diet.
Meat-Free Stuffed Shells
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 161
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