Tofu Stuffed Pasta Shells Recipes

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TOFU-STUFFED PASTA SHELLS



Tofu-Stuffed Pasta Shells image

Your gang won't even miss the meat in this hearty pasta dish from Jenni Dise. The Phoenix, Arizona reader jazzes up tofu with cheese, spinach and garlic for unbeatable flavor. Accented with a hint of red wine, an easy tomato sauce completes the entree.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 5 servings.

Number Of Ingredients 9

15 uncooked jumbo pasta shells
1-1/2 cups silken firm tofu
3 tablespoons grated Romano cheese, divided
2 garlic cloves, peeled
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 can (8 ounces) tomato sauce
1/4 cup dry red wine or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.

Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 754mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

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

STUFFED PASTA SHELLS



Stuffed Pasta Shells image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 6

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

Steps:

  • Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.

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