Tofu & Cheese Stuffed Shells

CookingForDummies 8

"No one will ever know that these giant pasta shells contain tofu...unless you tell!!"
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45-50 min. servings
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  1. Cook the pasta shells according to the directions on the box, drain. Rinse with cold water, drain and set aside.
  2. Meanwhile in a small saucepan cook carrot, zuchinni, and onion in a small amount of water until tender; drain.
  3. For the filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot mixture, monterey cheese, 1/2 cup of the mozzarella, salt and pepper. If you're choosing to use the ricotta and egg white add them now. Set aside.
  4. For the sauce, in a medium saucepan combine undrained diced tomatoes, tomato paste, basil, oregano, garlic, and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
  5. Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an ungreased 2 quart square baking dish. Pour sauce over shells.
  6. Cover and bake in in 350 degree oven about 25 minutes or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese. If desired, serve with Parmesan cheese.



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