Spinach Ricotta tofu pasta

Spinach ricotta Tofu pasta

10oz Jumbo shell pasta cooked per manufactures instructions.

Filling:

15oz low fat Ricotta cheese

2 cup chopped frozen spinach

1 jalapeño  and 2 cube ginger crushed.

6oz firm tofu crushed

3oz feta cheese

3oz cream cheese

Salt per taste

1/2 tsp Italian seasoning.

Mix all the filling ingredients together with fork.

Pasta sauce

1 large onion

6 cloves garlic

5 whole red peppers

3 tsp olive oil

1/4 tsp Tandoori masala

( chop the three ingredients and sauté in olive oil and add tandoori masala)

1/4 bunch chopped Fresh basil or 1 tsp of dry basil.

1/4 tsp black pepper

1/2 tsp oregano

1 Lbs 12 Oz can of Italian ripe tomato purée if not just use any brand plain pasta sauce.

Blend sautéed onion garlic,Chilli mix with pasta sauce or Italian tomato purée in a blender. Add basil and oregano, salt and pepper, mix with fork. Pasta sauce is ready.  

Method: 

Grease a baking dish, scoop the ricotta filling and stuff each pasta shell. Place them in the dish.

Pour pasta sauce over the shells. Cover the dish with a foil and bake at 400F for 25 minutes. Take the dish out sprinkle Italian cheese shreds and Parmesan cheese. Cover and bake at 400F for another 10 min. If you like crispy top then broil in high for 3-4 min.