Tofu & Cheese-Stuffed Shells
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Tofu & Cheese-Stuffed Shells
Last updated 6/12/2012 1:26:50 AM. Recipe ID 61459. Report a problem with this recipe.
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      Title: Tofu & cheese-stuffed shells
      Yield: 1 Servings
     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 --
    1/2 c  Mozzarella Cheese, Part Skim
           Milk -- Shredded
      1    Egg White
    1/4 ts Salt
    1/4 ts Pepper
     16 oz Can 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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Recipe ID 61459 (Apr 03, 2005)

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