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Lactose-Free Veggie-Stuffed Shells

 Lactose-Free Veggie-Stuffed Shells
"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
12 ServingsPrep: 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.

2 of 2

Lactose-Free Veggie-Stuffed Shells (continued)

Directions (continued)

  • 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.
Nutritional Facts: 3 stuffed shells equals 198 calories, 5 g fat (1 g saturated fat), trace cholesterol, 485 mg sodium, 32 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.