Back to Tofu-Stuffed Pasta Shells

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Tofu-Stuffed Pasta Shells Recipe

Tofu-Stuffed Pasta Shells Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:5 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

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.

Reviews for Tofu-Stuffed Pasta Shells

Sort By :
MY REVIEW
Reviewed Oct. 21, 2010

"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"

MY REVIEW
Reviewed Oct. 17, 2010

"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."

MY REVIEW
Reviewed Jan. 10, 2010

"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)!"

Loading Image

Wine Pairings

Full-Bodied Red Wine

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