Lactose-Free Veggie-Stuffed Shells Recipe

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Lactose-Free Veggie-Stuffed Shells Recipe
Lactose-Free Veggie-Stuffed Shells Recipe photo by Taste of Home
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Lactose-Free Veggie-Stuffed Shells Recipe

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Publisher Photo
"I wanted my family to get the benefits of soy, so I tweaked a traditional recipe. This is a low-fat, great-tasting dish that everyone will enjoy.” Kimberly Hammond - Kingwood, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 package (12.3 ounces) silken extra-firm tofu
  • 3 tablespoons lemon juice
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 3 tablespoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/4 cup pine nuts

Directions

Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts.
Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 12 servings.
Originally published as Lactose-Free Veggie-Stuffed Shells in Healthy Cooking October/November 2009, p10

Nutritional Facts

3 each: 198 calories, 5g fat (1g saturated fat), 0 cholesterol, 485mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

  • 1 package (12 ounces) jumbo pasta shells
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 package (12.3 ounces) silken extra-firm tofu
  • 3 tablespoons lemon juice
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 3 tablespoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/4 cup pine nuts
  1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
  2. In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
  3. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts.
  4. Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 12 servings.
Originally published as Lactose-Free Veggie-Stuffed Shells in Healthy Cooking October/November 2009, p10

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Reviews forLactose-Free Veggie-Stuffed Shells

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lmmf73 User ID: 2988177 182735
Reviewed Dec. 29, 2010

"I made this recipe for my lunch group - and everyone loved it! No one believed that the filling was lactose free!"

MY REVIEW
karen1965B User ID: 3830242 106196
Reviewed Oct. 22, 2009

"I used small pasta shells, and added cottage cheese and mozzarella cheese in layers to make this dish into a lasagna noodle casserole. The mushrooms and olives make the flavor very rich. Delicious!"

MY REVIEW
shelleyjCA2AZ User ID: 219453 170642
Reviewed Sep. 28, 2009

"emailed my oldest daughter this recipe...as she is vegan...and so it this recipe...she was happy to get it..."

MY REVIEW
cgriffin73 User ID: 2519319 116373
Reviewed Sep. 21, 2009

"I recently found out I am allergic to dairy. So I pleased when I saw your Lactose-free Veggie-stuffed Shells. I made it last night and everyone, even kids, cleaned their plate. Thank you for great recipes for those of us who have allergies!"

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