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.
- 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
- 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. Yield: 5 servings.
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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