Tofu Hummus Ricotta Stuffed Shells Recipes

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TERRIFIC TOFU STUFFED SHELLS



Terrific Tofu Stuffed Shells image

These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards at www.helpforibs.com, although I tweaked it a little.

Provided by Kree6528

Categories     Pasta Shells

Time 45m

Yield 1 9x13 inch pan

Number Of Ingredients 12

1 (26 ounce) jar spaghetti sauce (I use Ragu lite)
1 (12 ounce) box jumbo pasta shells
2 (12 ounce) boxes firm silken tofu (I use Mori Nu lite)
8 ounces soy mozzarella cheese (optional)
4 ounces vegan parmesan cheese
1/2-1 teaspoon salt
1 teaspoon oregano or 1 teaspoon basil (or both)
1 teaspoon parsley
garlic powder
onion powder
chives
pepper

Steps:

  • Boil the pasta shells according to the directions on the package.
  • When cooked, strain and place in cool water or on wax paper; set aside.
  • Preheat oven to 350 degrees.
  • Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
  • Shred soy mozzarella cheese in a bowl (if not already shredded).
  • Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
  • Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
  • Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
  • Place the stuffed shells in the baking pan.
  • Drizzle a little of the spaghetti sauce over each shell.
  • Cover tightly with foil and bake for 25 to 30 minutes.
  • Let rest for 5 minutes and serve.
  • Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.

Nutrition Facts : Calories 2269.4, Fat 42.1, SaturatedFat 6.3, Sodium 5177.4, Carbohydrate 359.9, Fiber 14.9, Sugar 84, Protein 106.8

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