Shells stuffed with cheese
Votes: 3
Time: 2 hours 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Boiled pasta shells are filled with a cheese filling and baked in the oven with a vegetable sauce until the cheese is melted. To prepare, take the largest shells, boil them until half-cooked, and fill them with a cheese filling of tofu, cottage cheese, Parmesan, and mozzarella, adding spinach and garlic. Once all the cheeses have melted and meld during baking, the flavor is incredible, and the vegetable sauce of tomatoes, zucchini, carrots, celery, and aromatic herbs makes a harmonious complement to the shells.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Shells
- 1 package (340 g) large shell pasta
- 220 g silken tofu, mashed
- 1 package (280g) frozen spinach, thawed and squeezed out of water
- 1.5 cups of cottage cheese
- 0.5 tbsp. grated parmesan
- 1.5 tbsp. grated mozzarella
- 1 large egg, lightly beaten
- 1 clove garlic, minced
Sauce
- 2 tbsp. l. olive oil
- 0.5 cup grated carrots
- 0.5 tbsp. grated zucchini
- 1 small onion, finely chopped
- 0.5 cup chopped celery
- 3 cloves garlic, crushed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tbsp tomato paste
- 1 can (800 g) of canned crushed tomatoes
We recommend
Recipes with similar ingredients: pasta, tofu, Parmesan cheese, mozzarella cheese, cottage cheese, pureed tomatoes, zucchini, carrot, spinach, celery, oregano, basil
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Bring a large saucepan of salted water to a boil.
- Prepare the sauceHeat the olive oil in a medium saucepan over medium heat. Add the carrots, zucchini, onion, and celery and cook until softened but not browned, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, pureed tomatoes, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper to taste.
- Meanwhile, prepare the shells.Place the pasta in boiling water and cook for 8 minutes; drain. In a medium bowl, combine the tofu, spinach, cottage cheese, Parmesan, 1/2 cup mozzarella, egg, and garlic. Season with salt and pepper to taste.
- Spray a 9 x 13-inch baking dish with cooking spray. Pour about 1 cup of sauce into the dish. Fill the shells with the cheese filling and place them in the baking dish, open side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Then remove the foil, sprinkle with the remaining 1 cup of mozzarella, and bake for another 15 minutes. Let cool slightly and serve.
Categories:
recipe / Vegetarian dishes / Oven / Main courses / Casseroles / Pasta / Melissa d'Arabian
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