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  • Tofu And Cheese Stuffed Shells

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    Tofu And Cheese Stuffed Shells
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 12 x Jumbo Pasta Shells
    • 1/4 c. Carrot, Shredded
    • 1 x Green Onion, Sliced
    • 8 ounce Tofu, Liquid removed
    • 1/2 c. Ricotta Cheese
    • 1/2 c. Cheddar Cheese, Lowfat, Shredded
    • 1/2 c. Mozzarella Cheese, Part Skim Lowfat milk, Shredded
    • 1 x Egg White
    • 1/4 tsp Salt
    • 1/4 tsp Pepper
    • 1 can 16 Ounce Tomatoes, Cut Up
    • 1/3 c. Tomato Paste
    • 1 tsp Basil Leaves, Crushed
    • 1 tsp Oregano, Crushed
    • 1/2 tsp Sugar
    • 1/4 tsp Garlic Pwdr
    • 1/4 tsp Fennel Seed, Crushed
    •     Parmesan Cheese, Grated

    Directions

    1. Cook pasta according to package directions; drain. Rinse with cool water.
    2. Drain; and set aside. Meanwhile, in a small saucepan cook carrot and green onion in a small amount of water until tender; drain.
    3. For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot mix, ricotta cheese, cheddar cheese, 1/4 c. of the mozzarella cheese, egg white, salt and pepper. Set aside.
    4. For sauce, in a medium saucepan combine undrained tomatoes, tomatoe paste, basil, oregano, sugar, garlic pwdr, and, if you like, fennel seed. Bring to boil, reduce heat. Simmer, uncovered, for 10 min.
    5. Stuff each cooked pasta shell with about 1 rounded Tbsp. of the filling. Place shells in an ungreased 2 qt square baking dish. Pour sauce over shells. Cover and bake in a 350 degree oven about 25 min or possibly until heated through. Sprinkle with remaining mozarella cheese. If you like, serve with Parmesan cheese.
    6. Makes 4 servings.

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