Tofu And Cheese-Stuffed Shells

You can pack protein into your pasta by adding tofu, and no one will ever know.

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

Tofu And Cheese-Stuffed Shells

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4.0 by 1 people

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Directions

  1. Cook pasta according to package directions; drain. Rinse with cold water. Drain and set aside. Meanwhile, in a small saucepan cook carrot and green onion in a small amount of water until tender; drain.
  2. For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella cheese, the egg white, salt, and pepper. Set aside.
  3. For sauce, in a medium saucepan combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
  4. Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an ungreased 2-quart square baking dish. Pour sauce over shells. Cover and bake in a 350 degree F oven about 25 minutes or until heated through. Sprinkle with remaining mozzarella cheese. If desired, serve with Parmesan cheese. Makes 4 servings.

From the Test Kitchen

Prepare stuffed shells but do not bake. Cover and chill up to 24 hours. To heat, bake, covered, in a 350 degree F oven for 45 to 50 minutes or until heated through. Serve as above.

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Nutrition Facts (Tofu And Cheese-Stuffed Shells)

  • Per serving:
  • 318 kcal ,
  • 13 g fat
  • (6 g sat. fat ,
  • 32 mg chol. ,
  • 558 mg sodium ,
  • 32 g carb. ,
  • 21 g pro.
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