Recipe by CookingForDummies
"No one will ever know that these giant pasta shells contain tofu...unless you tell!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
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.