Tofu and Cheese Stuffed Shells Recipe

Tofu and Cheese Stuffed Shells Recipes

  • PREP 10 mins
  • COOK 45 mins
  • READY IN 55 mins 


Original recipe makes 4 servings

  •  1 (16 ounce) package jumbo pasta shells
  •  1/3 cup grated carrot
  •  1/4 cup shredded zucchini
  •  3 tablespoons chopped onion
  •  1 (8 ounce) container tofu
  •  1/2 cup shredded Monterey Jack cheese
  •  1 cup shredded mozzarella cheese, divided
  •  1/2 cup ricotta cheese
  •  1 egg white
  •  1/2 teaspoon salt
  •  1/2 teaspoon pepper
  •  2 (8 ounce) cans diced tomatoes
  •  1/3 cup tomato paste
  •  1 teaspoon dried basil
  •  1 teaspoon dried oregano
  •  1/4 teaspoon garlic powder
  •  1 teaspoon minced garlic
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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

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