Reviewed: Jul. 18, 2011

This tasted like tomato sauce, pasta, and cheese usually taste (yummy, but not in a particularly surprising way). I do like that it incorporates tofu. As other reviewers pointed out, the better the sauce, the better the dish. I modified somewhat based on what I had on hand. Made with 1 cup pasta, 1/2 of an 8oz. container of sliced baby bella mushrooms (did not dice), 4 small cloves garlic (minced), 1 cup tomato sauce, heaping 1/2 cup tofu, heaping 1/2 cup mozzarella, 1/2 cup Parmesan, and some finely chopped basil, sage, and rosemary from my garden. Sauteed mushrooms with garlic (as suggested by many). Baked in a pammed 8x8 pan. Made 2 (very thin) layers each of the pasta mixture and the cheese mixture. Overall, good, easy option for a weeknight dinner.

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Reviewer:

Amara

Reviewed: Mar. 24, 2011

Fast, easy and delicious. I substituted spinach for the mushrooms and it was great. My toddler helped me cook it and he loved it. Great for making with and for kids!

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Reviewer:

boatrat

Reviewed: Feb. 6, 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.

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Reviewed: Jan. 29, 2011

Very good, a nice way to use silken tofu. Definitely all about the sauce. I added garlic and green pepper. I wish I would have Pam-ed the dish before baking for easier cleanup.

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Reviewer:

Finneylp

Reviewed: Sep. 7, 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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Reviewer:

Patty Patricia

Cooking Level: Expert

Reviewed: Jul. 24, 2010

This was very good. I used it as recommended as just a base and adapted for my desires. Also, I used ready-made pasta sauce, not plain tomato sauce as I was certain I would find it bland. I didn't have mushrooms but added carrots, zucchini and onions as well as some extra Italian seasonings and garlic. If I make this in the future, I will saute the vegetables to soften them before mixing. I also didn't measure anything at all, just used the recipe as a guide. It turned out very good, and was incredibly easy. I'm not a fan of ricotta, so I think I'll be using tofu in my pastas in the future.

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Reviewer:

Eepie

Reviewed: Jul. 21, 2010

I thought this was excellent! The tofu was a really cool idea that I would have never thought of adding to a dish like this. I added sauteed onions and garlic and some fresh zucchini and squash. I wanted more than 2 servings and ended up using 1 jar of sauce and half a package of pasta, and this turned out to be a good ratio. I would recommend cooking the pasta VERY al dente, because it continues to cook in the oven, and then if you reheat any leftovers, the pasta becomes kind of mushy. All in all, a great recipe that I will definitely make again!

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Reviewer:

JANISZ

Reviewed: Apr. 12, 2010

I really didn't think this would be so good. I added zuchini, lots of chopped onion, garlic, green pepper. I also added a lot of cheese and dotted with butter. Nobody could tell the difference between the tofu and cheese. Like others stated, use a good quality sauce. The more veggies...the better. Thanks for the recipe.

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Reviewer:

Kecia

Reviewed: Dec. 27, 2009

this was really yummy. I sauteed the tofu with olive oil, garlic, green peppers, and artichoke hearts. I also added bread crumbs on top as suggested in one of the other reviews. I covered it with foil after about 20 minutes because it was starting to brown too much and cooked covered for another 10 minutes. I will definitely make again! My husband would not have known there was tofu in it if he hadn't seen the package on the counter.

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Reviewer:

Kristen

Reviewed: Dec. 21, 2009

Made this last night with "Zippy Zucchini" on the side. Quadrupled the recipe and it came out really tasty! I wasn't sure how to "crumble" fresh tofu, so I just bought the MorningStar crumbles and sautéed them with Onion, Garlic, and Mushroom (with a little butter) before adding it to the shells. I used "Prego 3 Cheese" and "Prego Tomato, Onion, and Garlic" flavored sauces. We had a lot of extra Parmesan cheese, so that went on top about half-way through baking, which gave it a really flavorful, crispy top-layer. I don't cook often and it was really easy - especially after reading reviews and learning some tricks.

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