• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tofu and Cheese-Stuffed Shells

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 12 Jumbo Pasta Shells
  • 1/4 c Carrot; Shredded
  • 1 Green Onion; Sliced
  • 8 oz Tofu; Drained
  • 1/2 c Ricotta Cheese
  • 1/2 c Cheddar Cheese; Lowfat,
  • -Shredded
  • 1/2 c Mozzarella Cheese; Part Skim
  • -Milk; Shredded
  • 1 Egg White
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1 cn 16 Oz Tomatoes; Cut Up
  • 1/3 c Tomato Paste
  • 1 ts Basil Leaves; Crushed
  • 1 ts Oregano; Crushed
  • 1/2 ts Sugar
  • 1/4 ts Garlic Powder
  • 1/4 ts Fennel Seed; Crushed
  • Parmesan Cheese; Grated


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 till tender; drain.

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,
egg white, salt and pepper. Set aside.

For sauce, in a medium saucepan combine undrained tomatoes, tomatoe paste,
basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring
to boil, reduce heat. Simmer, uncovered, for 10 minutes.

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 oven about 25 minutes or
till heated through. Sprinkle with remaining mozarella cheese. If desired,
serve with Parmesan cheese. Makes 4 servings.

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