Reviewed: May 18, 2012

I used a 12 oz package of pasta shells and just shredded one whole zucchini and carrot. when it came time to stuff the shells, that seemed too labor intensive for me, so I just layered the bottom of the pan with the shells and then scooped the filling over them, mixing somewhat.

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Reviewer:

Dolfin

Reviewed: Apr. 23, 2012

Awesome recipe! I did it with chopped up spinach mixed into the cheese mixture instead of carrot and zucchini. I mised the carrot into the tomato sauce instead. Delicous and all my kids loved it!

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Reviewer:

faithfor5

Reviewed: Mar. 16, 2012

Honestly, very bland. Needs more spices and I think this would be good. The texture of the tofu if you blend it really good fits right in and you'll never know its there. The tofu really needs a lot of seasoning though so don't be scared of the spices & herbs.

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Reviewer:

motorcyclekitty

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

Reviewed: Feb. 27, 2012

This was very good. I adjusted a little to use up what I had on hand and was happy with the results. I used my own pasta sauce and also substituted cottage cheese for ricotta cheese.

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Reviewer:

Eepie

Reviewed: Jan. 19, 2012

Really good. A little bland. The changes I made are: added Italian seasoning and used Alfredo sauce. My husband is a meat eater and I am not, and we both loved it. This is a keeper.

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Reviewer:

luvtocook

Reviewed: Jan. 4, 2012

This is by far my favorite tofu recipe. I've made it for tons of people who aren't vegetarian and who don't even like tofu and everyone always likes it. I substitute a 10 oz package of frozen (thawed) spinach for the carrot and the zucchini (but you could really just add it in additionally) and I use a jar of spaghetti sauce instead of making my own. This also freezes fantastically. If you're planning to freeze it, you don't have to saute the onion first.

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Sara

Reviewed: Oct. 3, 2011

Very yummy! used regular noodles and just had the stuffing as part of the sauce.

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Reviewed: Sep. 13, 2011

These were delicious and like most everyone else has said you would never know there is tofu in them. But they took me closer to an hour of prep than the 10 mins it says and that was using jarred sauce. I also sauteed the veggies rather than cooking them in water and added a little garlic and basil to the tofu/cheese mixture. I would definitely make them again though.

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Reviewer:

scjellybean

Reviewed: Jun. 28, 2011

The filling is excellent, mild, perfectly textured and tasty. Be careful when adding or substituting vegetables that you drain everything very well. I recommend blending the tofu, ricotta and egg until smooth before stirring in the carrot mixture and cheeses. I used 2 jars of spinach spaghetti sauce and pepperoni crumbles and tons more cheese. Makes more than 4 servings though - maybe 6.

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RastaFairyAnn

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Reviewed: Apr. 7, 2011

Made this into manicotti, because shells aren't sold out here. Left out the zucchini because I didn't have any as well as the egg because I don't eat them. Mixed in with my tofu/ricotta/mozzarella mixture some pepper, Italian seasoning, minced garlic, the shredded carrot and diced onion. After stuffing the manicotti, I used jarred sauce for convenience and then sprinkled some shredded mozzarella on top.

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