• 2 Ratings

To lower fat while boosting nutrition in this popular Italian pasta recipe, replace some of the high-fat cheeses with crumbled tofu.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

Nutrition Facts

257 calories; 8 g total fat; 2 g saturated fat; 73 mg cholesterol; 906 mg sodium. 30 g carbohydrates; 2 g fiber; 17 g protein; 216 RE vitamin a; 22 mg vitamin c; 2221 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 2 star values: 0
  • 1 star values: 0