TOFU AND CHEESE STUFFED SHELLS
No one will ever know that these giant pasta shells contain tofu...unless you tell!
Provided by CookingForDummies
Categories World Cuisine Recipes European Italian
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
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Manaswi Chapagai
[email protected]This recipe was a bit too bland for my taste. I think I would have liked it more if I had added some more spices or herbs.
that dysfunctional gamer
[email protected]This recipe is a great way to use up leftover tofu and cheese. I had some tofu and cheese in the fridge and this was the perfect way to use them up.
jokubas jurgelenas
[email protected]I loved the combination of tofu and cheese in this recipe. The tofu added a nice texture and the cheese was melted and gooey.
Jahanara Akter Jahanara Akter
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The shells were cooked perfectly and the filling was creamy and flavorful.
Nahomy Izaguirre
[email protected]I'm not sure what I did wrong, but my shells turned out mushy. I think I might have overcooked them.
Mike V
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Sumeera Salie
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the shells and asked for the recipe.
Emmanuel Chikomu
[email protected]This recipe is a great way to sneak some extra veggies into your kids' diet. My kids loved the shells and didn't even notice the spinach or sun-dried tomatoes.
Zulfa Ksa
[email protected]The shells were a bit overcooked, but the filling was still delicious. I think I'll try this recipe again with a different type of pasta.
Samrat Gurung
[email protected]This recipe was a bit too bland for my taste. I think I would have liked it more if I had added some more spices or herbs.
Jose Abraham Gonzalez Rios
[email protected]I'm not a vegetarian, but I really enjoyed this tofu and cheese-stuffed shells recipe. The tofu was a great substitute for meat and the cheese filling was rich and creamy.
MD Fahim Ahmed
[email protected]I've made this recipe several times and it's always a hit. It's easy to make and the results are always delicious.
Dwayne Walters
[email protected]This recipe is a great way to use up leftover tofu. I had some firm tofu in the fridge and this was the perfect way to use it up. The shells were soft and cheesy, and the tofu filling was light and fluffy.
Halima Nakamya
[email protected]This tofu and cheese-stuffed shells recipe was a huge hit! The shells were cooked perfectly and the filling was creamy and flavorful. I especially loved the addition of the spinach and sun-dried tomatoes, which gave the dish a nice pop of color and f