Tofu and Cheese Stuffed Shells recipe
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Ingredients
- 1 (16 ounce) package jumbo pasta shells ⅓ cup grated carrot ¼ cup shredded zucchini 3 tablespoons chopped onion 1 (8 ounce) container tofu ½ cup shredded Monterey Jack cheese 1 cup shredded mozzarella cheese, divided ½ cup ricotta cheese 1 egg white ½ teaspoon salt ½ teaspoon pepper 2 (8 ounce) cans diced tomatoes ⅓ cup tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano ¼ teaspoon garlic powder 1 teaspoon minced garlic
Nutrition Info
- 645.6 caloriescarbohydrate: 97.4 gcholesterol: 30.7 mgfat: 13.4 gfiber: 6.5 gprotein: 32.9 gsaturatedFat: 6.3 gservingSize: -sodium: 922.9 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Tofu and Cheese Stuffed Shells
Directions
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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.