Tofu and Cheese Stuffed Shells |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
No one will ever know that these giant pasta shells contain tofu...unless you tell! Ingredients:
1 (16 ounce) package jumbo pasta shells |
1/3 cup grated carrot |
1/4 cup shredded zucchini |
3 tablespoons chopped onion |
1 (8 ounce) container tofu |
1/2 cup shredded monterey jack cheese |
1 cup shredded mozzarella cheese, divided |
1/2 cup ricotta cheese |
1 egg white |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 (8 ounce) cans diced tomatoes |
1/3 cup tomato paste |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon garlic powder |
1 teaspoon minced garlic |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
4. In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
5. In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
6. Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
7. Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.
|
|