Best 5 Tofu And Cheese Stuffed Shells Recipes
If you're looking for a hearty and delicious vegetarian dish, tofu and cheese stuffed shells are a great option. This classic Italian dish is made with jumbo pasta shells that are filled with a creamy mixture of tofu, cheese, and vegetables. The shells are then baked in a flavorful tomato sauce until they are bubbly and golden brown. Tofu and cheese stuffed shells are a perfect meal for a weeknight dinner or a special occasion. They can be made ahead of time and reheated, making them ideal for busy families. With so many different variations on the recipe, you're sure to find a version that everyone will love.
Check out the recipes below so you can choose the best recipe for yourself!
TOFU-STUFFED PASTA SHELLS
Your gang won't even miss the meat in this hearty pasta dish from Jenni Dise. The Phoenix, Arizona reader jazzes up tofu with cheese, spinach and garlic for unbeatable flavor. Accented with a hint of red wine, an easy tomato sauce completes the entree.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 754mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
TOFU AND CHEESE STUFFED SHELLS
No one will ever know that these giant pasta shells contain tofu...unless you tell!
Provided by CookingForDummies
Categories Italian Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
- In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
- In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
- Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
- Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.
Nutrition Facts : Calories 645.6 calories, Carbohydrate 97.4 g, Cholesterol 30.7 mg, Fat 13.4 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.3 g, Sodium 922.9 mg, Sugar 10 g
TERRIFIC TOFU STUFFED SHELLS
These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards at www.helpforibs.com, although I tweaked it a little.
Provided by Kree6528
Categories Pasta Shells
Time 45m
Yield 1 9x13 inch pan
Number Of Ingredients 12
Steps:
- Boil the pasta shells according to the directions on the package.
- When cooked, strain and place in cool water or on wax paper; set aside.
- Preheat oven to 350 degrees.
- Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
- Shred soy mozzarella cheese in a bowl (if not already shredded).
- Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
- Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
- Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
- Place the stuffed shells in the baking pan.
- Drizzle a little of the spaghetti sauce over each shell.
- Cover tightly with foil and bake for 25 to 30 minutes.
- Let rest for 5 minutes and serve.
- Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.
Nutrition Facts : Calories 2269.4, Fat 42.1, SaturatedFat 6.3, Sodium 5177.4, Carbohydrate 359.9, Fiber 14.9, Sugar 84, Protein 106.8
SPINACH, RICOTTA AND TOFU (OPTIONAL) STUFFED SHELLS (OAMC)
These are delicious! I created this recipe because I wanted shells that were a little healthier than what was already posted. Use only Ricotta or (or only tofu) if preferred, doubling the quantity. This makes a LOT of shells (around 30). If you half it, just use one large egg or two small. Everything else is straightforward. Freezes well (instructions below).
Provided by Natalia 3
Categories Pasta Shells
Time 1h5m
Yield 32 shells, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
- Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
- Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
- Fill shells generously, about a heaping tablespoon each. You can modify as you go.
- ***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
- To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.
Nutrition Facts : Calories 513.4, Fat 19.6, SaturatedFat 9, Cholesterol 119.9, Sodium 1868.6, Carbohydrate 52, Fiber 4.6, Sugar 11, Protein 33.8
TOFU AND CHEESE STUFFED SHELLS
No one will ever know that these giant pasta shells contain tofu...unless you tell!
Provided by CookingForDummies
Categories Italian Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
- In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
- In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
- Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
- Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.
Nutrition Facts : Calories 645.6 calories, Carbohydrate 97.4 g, Cholesterol 30.7 mg, Fat 13.4 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.3 g, Sodium 922.9 mg, Sugar 10 g
Tips:
- Soak the tofu for at least 30 minutes before using to remove excess moisture.
- Use a food processor or blender to make the tofu mixture smooth and creamy.
- Add your favorite herbs and spices to the tofu mixture for extra flavor.
- Use a variety of cheeses in the filling for a richer flavor.
- Cook the shells until they are al dente, so they are still slightly firm.
- Top the shells with additional cheese and bake until golden brown.
- Serve the shells with your favorite tomato sauce or marinara sauce.
Conclusion:
Tofu and cheese stuffed shells are a delicious and hearty meal that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a special occasion. With a few simple tips, you can make this dish at home that is sure to impress your family and friends. So next time you are looking for a new and exciting recipe, give tofu and cheese stuffed shells a try.
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