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Tofu-Stuffed Pasta Shells Recipe

Tofu-Stuffed Pasta Shells Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Diabetic Friendly

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Tofu-Stuffed Pasta Shells Recipe

Prep: 25 min. Bake: 35 min.

Yield: 5 Servings

25 35 60

Ingredients

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

Directions

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 of 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 11-in. x 7-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. Yield: 5 servings.

Nutritional Analysis: 3 stuffed shells equals 262 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 754 mg sodium, 39 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat.

Originally published as Tofu-Stuffed Pasta Shells in Light & Tasty October 2005, p63

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Tofu-Stuffed Pasta Shells

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Reviewed on Oct. 21, 2010 by ilovecookingsomuch

These were delicious, but I omitted the cheese because I'm trying to eat healthier. I still loved them. Nice and creamy filling and saucy tomatoes and pasta made this heavenly

Reviewed on Oct. 17, 2010 by madraven4

I'm a seasoned cook and not a picky eater, but this was not only tasteless but but a green pile of mush. Don't waste your time with this.

Reviewed on Jan. 10, 2010 by lastauffer

This was my family's first adventure with tofu. We found the sauce a little lacking and next time would use a canned sauce rather than the diced tomatoes and sauce. It lacked a little flavor but that was fixed with a little Italian seasoning added. Great way to enjoy stuffed shells if you are lactose intolerant (just leave out the cheese)!