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Tofu and Cheese Stuffed Shells

Tofu and Cheese Stuffed Shells


"No one will ever know that these giant pasta shells contain tofu...unless you tell!"
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55 m servings 688 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 98.9g
  • 32%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 961 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 77
  1. 105 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 a...

Excellent. I did without the ricotta & instead used 14oz. of firm tofu. As well, I substituted the cheese with mozzarella soy cheese. Came out fabulously. Even the "dairy people" didn't notice a...

I didn't have ricotta, so I left it out, and the recipe was still wonderful. Very easy to make, tastes great, and extremely nutitious. A real winner that I'll make again and again....

These stuffed shells were great. I used fat free ricotta cheese and substituted the zucchini for broccoli and spinach. Then, I put the carrots and broccoli in a food processor and chopped the ...

I found this recipe in my vegetarian cookbook and loved it! Simple, easy & delicioius. I modified it by using mostly Veggie Shredds instead of real cheese & used fat-free ricotta. I also used ...

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 eg...

This turned out pretty good. I used fresh spinach and carrots for the veggies. I also replaced the onion with some chopped garlic. Next time I will use less garlic and more veggies. Also, I rea...

i was feeling lazy so i used prego garlic lovers sauce, AND my boyfriend is super picky about what veggies he likes so i used carrots and broccoli instead of the zucchini. it came out great. h...

I really enjoyed this dinner. My husband and I each ate 5 shells each and were full, and that was only half a serving. I doubled the veggies, and I used jarred sauce instead of making my own t...

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