READY IN 55 mins

Tofu and Cheese Stuffed Shells

Read Reviews (68)

"No one will ever know that these giant pasta shells contain tofu...unless you tell!" — CookingForDummies

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.
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.
Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 03, 2008

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.

—LDYLVBGR

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Most Helpful Critical Review

Mar 16, 2012

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.

—motorcyclekitty

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95 Ratings

Jan 24, 2004

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.

—LOBALOBA

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Jan 24, 2004

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....

—GrannyGamer

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Jan 15, 2004

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!).

—CLIKCHIK

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Jan 15, 2004

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.

—LAURENMU

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Jun 29, 2011

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.

—RastaFairyAnn

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Aug 15, 2004

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.

—AUNTIE K

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Nutrition

Calories
688 kcal
34%

Carbohydrates
98.9 g
32%

Cholesterol
40 mg
13%

Fat
15.8 g
24%

Fiber
6.5 g
26%

Protein
36.4 g
73%

Sodium
961 mg
38%

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

Nutritional Information

Tofu and Cheese Stuffed Shells

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 688
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
** Saturated Fat 7.8g 39 %
Cholesterol 40mg 13 %
Sodium 961mg 38 %
Potassium 845mg 24 %
Total Carbohydrates 98.9g 32 %
Dietary Fiber 6.5g 26 %
Protein 36.4g 73 %
** Sugars 10.1g
Vitamin A 67 %
Vitamin C 25 %
Calcium 87 %
Iron 107 %
** Thiamin 11 %
** Niacin 129 %
** Vitamin B6 20 %
** Magnesium 38 %
** Folate 164 %

* 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.