Tofu and Cheese Stuffed Shells

Jumbo pasta shells are stuffed with a creamy mixture of tofu, carrot, zucchini, onion and three cheeses and baked in a savory tomato sauce. You can omit the ricotta cheese, and egg white if desired. Or substitute soy cheeses for a vegan version.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 646 Calories

Ingredients

• ½ teaspoon salt
• 1 egg white
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• 3 tablespoons chopped onion
• ½ cup shredded Monterey Jack cheese
• ½ cup ricotta cheese
• 1 (16 ounce) package jumbo pasta shells
• ⅓ cup tomato paste
• ½ teaspoon pepper
• 1 cup shredded mozzarella cheese, divided
• 2 (8 ounce) cans diced tomatoes
• 1 (8 ounce) container tofu
• ⅓ cup grated carrot
• ¼ cup shredded zucchini

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.