Three-Cheese-Stuffed Shells

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

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 25 mins 350°F

Three-Cheese-Stuffed Shells

Reviews (0)

5.0 by 4 people

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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.
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Nutrition Facts (Three-Cheese-Stuffed Shells)

  • Per serving:
  • 257 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 73 mg chol. ,
  • 906 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 17 g pro.
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