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Three-Cheese-Stuffed Shells

Rated :  Not yet rated
Makes: 4 servings
Prep: 25 minutes
Bake: 25 minutes
 
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Three-Cheese-Stuffed Shells

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)

Directions

1. 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.

2. 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.

3. 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.

4. To serve, sprinkle with additional parsley and Parmesan, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4 servings
  • Calories 257,
  • Total Fat (g) 8,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 73,
  • Sodium (mg) 906,
  • Carbohydrate (g) 30,
  • Fiber (g) 2,
  • Protein (g) 17,
  • Vitamin A (DV%) 21,
  • Vitamin C (DV%) 38,
  • Calcium (DV%) 220,
  • Iron (DV%) 17,
  • Percent Daily Values are based on a 2,000 calorie diet

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