"No one will ever know that these giant pasta shells contain tofu...unless you tell!" — CookingForDummies
Watch video tips and tricks
1 (16 ounce) package
jumbo pasta shells
1 (8 ounce) container
shredded Monterey Jack cheese
shredded mozzarella cheese, divided
2 (8 ounce) cans
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 added in garlic, oregano, basil. I shredded the carrots and zucchini and boiled them for a couple of minutes before adding in. I didn't use the whole box of shells, but it gave me a full 9x13 pan worth. I topped it with a roasted garlic and onion jarred pasta sauce, for the flavor.
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.
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 anything weird. Loved by all.
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....
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 Five Brothers Fresh Tomato & Basil sauce instead of making the sauce with the recipe because we like lots of sauce (and it was faster!).
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 spinach before cooking them. My boyfriend and I both agreed that the spinach was a great addition to the recipe.
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.
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 really like my shells stuffed full. This recipe was a little short. My 2 year old loved it. It was reasonably easy to make. Play with the seasonings and veggies to give the recipe more taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu and Cheese Stuffed Shells
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 142
What's cooking in Dana Point? Connie's "Sure to Fool 'Em" Stuffed Shells.
See how to make a top-rated recipe for cheesy stuffed pasta shells.
These shells are an easy weeknight dinner, and they’re fun to make, too.