Lactose-Free Veggie-Stuffed Shells

Name: Lactose-Free Veggie-Stuffed Shells
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings.
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

"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

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.

Nutrition 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.

Originally published as Very Veggie Stuffed Shells in Healthy Cooking October/November 2009

Reviews

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Average Rating:

lmmf73

Dec 29, 2010

I made this recipe for my lunch group - and everyone loved it! No one believed that the filling was lactose free!
karen1965B

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!
shelleyjCA2AZ

Sep 28, 2009

emailed my oldest daughter this recipe...as she is vegan...and so it this recipe...she was happy to get it...
cgriffin73

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!