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Lactose Free Veggie Stuffed Shells Exps Tohbcom23 44889 Dr 02 23 15bTMB Studio

Lactose-Free Veggie-Stuffed Shells

TOTAL TIME: Prep: 30 min. Bake: 35 min. YIELD: 12 servings.
"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 tablespoon olive oil
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 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
  • 3 tablespoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 jar (24 ounces) meatless pasta sauce

Directions

  • 1. Preheat oven to 375°. Cook pasta shells according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add garlic; cook 1 minute longer.
  • 2. In a large bowl, mash tofu with lemon juice. Stir in spinach, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
  • 3. Spread 1 cup pasta sauce in a greased 13-in. x 9-in. baking dish. Arrange shells over sauce; top with remaining sauce. Cover and bake for 30 minutes. Uncover; bake until bubbly, 5-10 minutes longer. If desired, top with additional fresh basil.

Nutrition Facts

3 stuffed shells: 169 calories, 2g fat (0 saturated fat), 0 cholesterol, 386mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

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