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12
dried jumbo pasta shells
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8
ounces soft tofu (fresh bean curd), drained
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1
egg, beaten
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1/2
cup low-fat ricotta cheese
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1/2
cup shredded mozzarella cheese
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1/4
cup finely shredded Parmesan cheese
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2
tablespoons snipped fresh parsley
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1/2
teaspoon dried oregano, crushed
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1
14 1/2 ounce can Italian-style stewed tomatoes, cut up
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1
8 ounce can tomato sauce
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Snipped fresh parsley (optional)
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Finely shredded Parmesan cheese (optional)
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.
- Servings Per Recipe 4,
- Calories 257,
- Protein (gm) 17,
- Carbohydrate (gm) 30,
- Fat, total (gm) 8,
- Cholesterol (mg) 73,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 216,
- Vitamin C (mg) 22,
- Sodium (mg) 906,
- Calcium (DV %) 2221,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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