Reviewed: Oct. 31, 2009

I increased this recipe to feed 6-7 people. It was delicious, but there wasn't enough stuffing to fill all the shells! It could have been my own error, but it wouldn't hurt to make a little extra stuffing so that your shells are nice and packed. Also, if you layer the shells, make sure you put your sauce and cheese in between layers. Scrumptious!

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iluv2cook

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Reviewed: Sep. 20, 2009

5 stars from whole family! Doubled the veggies, shredded fine, added spinach and threw in some extra cheese. Used a jar sauce and added the spices to that. Used manicotti shells because didn't have jumbo shells, were a pain to stuff but tasted great!

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Lisa Stull

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Reviewed: May 26, 2009

The tofu blends in so easily. I did not make the sauce myself-- just poured some Newman's over it-- and it was still delish!

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Katie&Peter

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Reviewed: May 21, 2009

I thought this was a great recipie! I made it for my (meat eating) family and they didn't even know they had tofu in them. I used 1/2 cottage cheese and 1/2 ricotta instead of all ricotta though.

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MDEMBRASKI

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Reviewed: Feb. 25, 2009

These were very good and I couldn't tell they had tofu in them at all!

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JenniferO

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Reviewed: Jan. 31, 2009

I really liked the idea of this recipe, but as someone who likes tofu on its own, I didn't see the need for it in the shells. I found the stuffing mix too dry with the tofu. Flavors were good however, so I might recommend this for someone trying to "sneak" tofu in a meal for some protein.

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broths

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

Good filling. I turned this into a lasagana and used jar sauce. All the meat eaters loved it as much as me!

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veg mom

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

I thought this was OK, maybe a little dry. My 10 yr old loves it though. No one knew about the tofu either. I used extra firm tofu and pressed it dry, then mashed it up with the cheese. I then added in garlic, oregano, basil. I shredded the carrots and zucchini and boiled them for a couple of minutes before adding in. I didn't use the whole box of shells, but it gave me a full 9x13 pan worth. I topped it with a roasted garlic and onion jarred pasta sauce, for the flavor.

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LDYLVBGR

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Feb. 11, 2008

I thought this was a pretty bland finale after all that work. I didn't take any 'short cuts', and there wasn't as much flavor as I was hoping. Also, I would double the filling -- unless you use a teeny bit you'll never fill all the shells. My 'warm through' took 40 minutes, and by then I was tired of waiting, but it still wasn't satisfyingly hot...overall, kind of a bummer. The three stars are three hopeful stars that I can zest it up a little next time.

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Alison

Cooking Level: Beginning

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Reviewed: Feb. 3, 2008

I rushed to get this done and I didn't get the noodles cooked al dente....so if you're doing this...TAKE YOUR TIME!!! But it's SOOOOO GOOD!! Thanks so much for this! 5 Stars in my book!! Crystal T.

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Crystal

Cooking Level: Beginning

Home Town: Sacramento, California, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 25, 2008

I loved the fact that the tofu blends in so well with the cheese. The final product was rich but not heavy, which was a very nice change from traditional stuffed shells. I'm a lazy cook, so I used a store bought-spaghetti sauce instead of making my own and it worked just fine! In addition, the next time I make it I will skip the carrots and saute rather than boil the vegetables. The carrot did not work for me at all; I'd rather go more traditional and use spinach instead. I don't like to boil broccoli because I think that enhances its natural bitterness and nobody in my house likes that smell! My family really enjoyed it, and it made so much I gave some to a single co-worker; she loved it! Thanks for a tasty way to incorporate tofu into my meal repertoire!

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Lisa K.

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Fort Gratiot, Michigan, USA

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Reviewed: Dec. 16, 2007

Loved this one! Absolute fav.. Delicious! I skipped the carrots and added mushrooms instead. Sauted the veggies in olive oil and a bit of butter. Used additional mozzerella instead of monterey cheese. Followed the advice of others and added oregno, basil, garlic powder to the tofu mixture. Used prepared Whole Foods pasta sauce. Have served this to many people...vegetarians and meat eaters and all have enjoyed!

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YOGABLISS78

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Reviewed: Nov. 12, 2007

wonderful!! Used pre made sauce and low fat cottage cheese instead of ricotta, it was lovely.

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Angelvs

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

This was a hit last night with the whole family. I used our favorite spaghetti sauce instead of making it as directed. I forgot to cook the shredded carrots and zuc so they went in raw. I shredded them on the fine setting so it didn't seem to be a big deal. I will definitely make this one again!

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Cathy1078

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Reviewed: Aug. 13, 2007

Good, not the best I've ever had. The cheese mixture filled 28 shells. I would make sure to really finely chop/grate the veggies next time: I used some pre-grated carrot that threw off the texture. I also used store-bought sauce in response to previous complaints. I added some chopped fresh parsley to the cheese mixture.

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Emily

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Aug. 11, 2007

Great Recipe and easy to make. I've made it three times and one time I didn't have much time so I left out the vegetables and it was still great and very fast.

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RSolomon

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 6, 2007

My newly vegetarian husband absolutely loved these stuffed shells! The sauce is a bit lacking, but I just threw in a few ingredients that normally go into my marinara sauce- a splash of red wine, crushed red pepper flakes and a touch of honey- to add more flavor. I also did all the veggies in the food processor, then added the rest of the ingredients and blended the filling until smooth. Since the veggies were ground, there was no need to cook them first, which saved time. I will definitely be making this often!

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dmd77

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Colchester, Vermont, USA

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Reviewed: Apr. 22, 2007

Really good. I made the night before so that I could just pop it in the oven next day.

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ebell83

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Reviewed: Feb. 23, 2007

My omnivore co-workers were envious of my leftovers & my boyfriend absolutely loved this. I would make this for meat eaters, for sure. The recipe makes a million of them, just so you know!

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ellectricity

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Reviewed: Dec. 3, 2006

My daughter made this last night for her boyfriend and let us have a taste. We were very impressed and are looking forward to her making them for the rest of the family. (She too used store bought sauce, but added some onion, garlic, green pepper and tomato to give it a more homemade taste.)

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