How to make it

  • Preheat oven to 375¨¬F.
  • In a small bowl, mix together tomatoes, basil, garlic powder and black pepper. Pour 3/4 of the mixture into the bottom of a 9x13" dish and set aside.
  • Heat oil in a frying pan over medium high heat.
  • Add garlic and saute 2 minutes, the add spinach and artichoke pieces and cook 3-4 minutes, until browned and hot. Remove from heat and transfer to a large bowl.
  • Combine cottage cheese, tofu, Parmesan, lemon juice and zest, thyme, salt and pepper in a food processor and puree until very smooth. Pour into the spinach mixture and fold through.
  • Stuff the cheese-tofu mixture generously into the shells, placing them filling-side up on top of the sauce in the pan.
  • Pour reserved tomato mixture overtop of the shells.
  • Cover with foil and bake, covered, 20 minutes.
  • Remove the foil, increase the oven temperature to 425¢ªF and bake 15 minutes longer.

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 410.2
    Total Fat: 6.1 g
    Cholesterol: 17.5 mg
    Sodium: 1,841.8 mg
    Total Carbs: 68.8 g
    Dietary Fiber: 7.1 g
    Protein: 21.6 g
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