Baked Shells in Sauce Recipe -
Baked Shells in Sauce Recipe
  • READY IN 40 mins

Baked Shells in Sauce

Recipe by  

"A filling main dish that is easily adaptable to suit your personal tastes. Recipe doubles/triples well. Use your favorite store bought or homemade tomato sauce."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
  4. In a small casserole dish layer pasta mixture and cheeses.
  5. Bake in preheated oven for 30 minutes, or until lightly browned.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 07, 2003

Note from the recipe author -- A few people mentioned that it was missing something. If you noticed in the description, I said that it is a basic recipe, meaning that it is a starting point. Add your favorite spices and vegetables.

Most Helpful Critical Review
Apr 12, 2011

It's only an okay recipe--I added a few vegetables, but I actually like the idea of just putting the tofu in with the sauce; it really was barely noticeable for those who arenèt big fans of tofu...still I don't think I'd follow the recipe again.

Nov 15, 2003

This was really good! Like someone else, said, it's really the sauce you use that makes or breaks it. I made my own tomato sauce. I also quadrupled the recipe, and used penne instead of shells. I didn't use any of the cheese, but the tofu sure fooled everyone as ricotta! Also, I sauteed zucchini slices and a portabello mushroom. I decided to layer it like lasagna, with sauce on the bottom, a layer of noodles, some mushroom and zucchini chunks, then the tofu (used more), and then started over with the sauce. I ended it with sauce on top and sprinkled chopped black olives all over the top. Yum, yum, and quite healthy!!! Next time I'll try it with lasagna noodles!

Jul 06, 2005

This was SO GOOD! I have been been searching for ways to make healthful vegetarian dishes, and this one was amazing! I especially liked how there was tofu incorporated into the sauce, and how there wasn't much cheese at all. This dish was also very filling on not a whole lot of calories, which was very nice. I will definately be making his again. Thank You!

Jan 09, 2007

Really great base recipe. Substituting whole wheat penne for the pasta worked well. I also sauteed the mushrooms with some garlic before baking and added some diced zucchini. It's still excellent with 1/2 the cheese if you want to reduce the fat.

Jul 11, 2003

I just made this and it was one of those recipes that turned out right without me spending the whole meal "apologizing" to the family. Of course, it's pretty hard to screw this one up and I owe alot of the credit to the makers of the particular spaghetti sauce I used-- the sauce is what determines the flavor of this dish, so unless you use your own sauce recipe, it's not really your success. I trippled the recipe to serve six and I used an entire 12.3 oz package of tofu-- 3/4 cup just wasn't enough. I used chopped portabellos since that's what we had for mushrooms and they tasted just fine. The dish holds together very nicely, but it tasted a little funny when I microwaved the leftovers-- I don't recommend doing this if you use jarred sauce. Overall very good and I will probably make it again.

Jan 18, 2006

Great base recipe. I like the idea of using tofu here. It's bland as is, but as the submitter stated, ït's a good start. I'm a garlic lover, so I throw in about 4 cloves of garlic (yes...I know), as well as green pepper, lots of mushrooms, lots of onions, some scallions, and huge amounts of pepper. My mouth was burning... but I loved every minute! =)

Sep 07, 2010

Only after some changes & additions would I rate this 5* because I think it would be bland as written. I used the "calculate" button for 5 servings. What I changed, using some others suggestions & my own ways: Increased the amt. of pasta even a bit more. Used penne instead of shells which gave the dish more substance & chewines. Cooked al dente a must! Used good spaghetti sauce instead of tomato. Used portabello mushrooms since that's what I had. Increased amt. of tofu even a bit more. Sauted mushrooms & tofu in a little olive oil. Added drained artichokes, sliced & some roasted red pepper (from a jar), diced. Topped w/ more cheese - freshly grated Parmesan. Still was an easy, quick main dish & very yummy!


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 819 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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