TOFU-STUFFED PASTA SHELLS

Tofu-Stuffed Pasta Shells image

Your gang won't even miss the meat in this hearty pasta dish from Jenni Dise. The Phoenix, Arizona reader jazzes up tofu with cheese, spinach and garlic for unbeatable flavor. Accented with a hint of red wine, an easy tomato sauce completes the entree.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 5 servings.

Number Of Ingredients 9

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Ingredients

15 uncooked jumbo pasta shells
1-1/2 cups silken firm tofu
3 tablespoons grated Romano cheese, divided
2 garlic cloves, peeled
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 can (8 ounces) tomato sauce
1/4 cup dry red wine or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

Steps:

Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.

Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 754mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges