STUFFED SHELLS

STUFFED SHELLS image

Number Of Ingredients 13

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Ingredients

ingredients
12 dried jumbo pasta shells
8 ounces soft tofu (fresh bean curd), drained
1 egg, beaten
1/2 cup low-fat ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup finely shredded Parmesan cheese
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano, crushed
1 14-1/2-ounce can Italian-style stewed tomatoes, cut up
1 8-ounce can tomato sauce
Snipped fresh parsley (optional)
Finely shredded Parmesan cheese (optional)

Steps:

Cook pasta shells about 12 minutes or until tender but still firm; drain. Cool shells in a single layer on a piece of greased foil. Meanwhile, for filling, mash tofu in a bowl with a fork. Stir in egg, ricotta cheese, mozzarella cheese, Parmesan cheese, the 2 tablespoons parsley, and oregano. Stir in 1/8 teaspoon pepper. Spoon a scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish. Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350 degree F oven for 15 minutes. Uncover and bake 10 to 15 minutes more or until heated through. To serve, sprinkle with additional parsley and Parmesan, if desired. Makes 4 servings.

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