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Tofu and Cheese Stuffed Shells

SUBMITTED BY: CookingForDummies PHOTO BY: LDYLVBGR

"No one will ever know that these giant pasta shells contain tofu...unless you tell!"
RECIPE RATING:
The reviewer gave this recipe 52 stars. This recipe average a 4.5 star rating.
Read Reviews (38)
PREP TIME  10 Min
COOK TIME  45 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (16 ounce) package jumbo pasta shells
  • 1/3 cup grated carrot
  • 1/4 cup shredded zucchini
  • 3 tablespoons chopped onion
  • 1 (8 ounce) container tofu
  • 1/2 cup shredded Monterey Jack cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup ricotta cheese
  • 1 egg white
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (8 ounce) cans diced tomatoes
  • 1/3 cup tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 teaspoon minced garlic

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
  4. In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
  5. In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
  6. Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
  7. Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by CLIKCHIK
I found this recipe in my vegetarian cookbook and loved it! Simple, easy & delicioius. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by LDYLVBGR
I thought this was OK, maybe a little dry. My 10 yr old loves it though. No one knew about the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2004 by BBIGHAM
I didn't have ricotta, so I left it out, and the recipe was still wonderful. Very easy to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2004 by LOBALOBA
Excellent. I did without the ricotta & instead used 14oz. of firm tofu. As well, I substituted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by LAURENMU
These stuffed shells were great. I used fat free ricotta cheese and substituted the zucchini... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by MHG1979
i was feeling lazy so i used prego garlic lovers sauce, AND my boyfriend is super picky about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2006 by Susanna
My daughter made this last night for her boyfriend and let us have a taste. We were very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2006 by ybss
made this last night, and it was delicious! i will definitely make it again. i did use a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2005 by BENNY1652
my husband, who is "tofu challenged", gave this recipe rave reviews! It is very tasty. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2004 by AUNTIE K