TOFU AND CHEESE STUFFED SHELLS

Tofu and Cheese Stuffed Shells image

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

Provided by CookingForDummies

Categories World Cuisine Recipes European Italian

Time 55m

Yield 4

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 645.6 calories, Carbohydrate 97.4 g, Cholesterol 30.7 mg, Fat 13.4 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.3 g, Sodium 922.9 mg, Sugar 10 g