White Bean And Tofu Stuffed Shells Recipes
WHITE BEAN AND TOFU STUFFED SHELLS
Make and share this White Bean and Tofu Stuffed Shells recipe from Food.com.
Provided by Sharon123
Categories Pasta Shells
Time 50m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375*F.
- Place sundried tomatoes in a small bowl, cover with hot water.
- Cover and let stand 10 minutes.
- Drain well and chop.
- Place tofu in a food processor, and process until smooth.
- Spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2" thickeness.
- Cover with additional paper towels, and let stand 5 minutes.
- Scrape pureed tofu into food processor using a rubber spatula.
- Add chopped sundried tomatoes, beans, mozzarella cheese, basil, Italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.
- Spread 1 cup of pasta sauce on bottom of a 13x9" baking dish coated with cooking spray.
- Spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.
- Spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and Paramesan cheese evenly over shells.
- Bake ate 375*F for 30 minutes or until mozzarella cheese begins to brown.
- Garnish with fresh basil, if desired.
- Yield: 7 servings (2 shells) Enjoy!
- Points-9.
Nutrition Facts : Calories 407.9, Fat 13.4, SaturatedFat 6, Cholesterol 32.4, Sodium 700.4, Carbohydrate 42.5, Fiber 8.3, Sugar 8.3, Protein 31.4
TOFU-STUFFED PASTA SHELLS
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
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
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
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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