White Bean and Tofu Stuffed Shells |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 7 |
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I got this from a Weight Watcher's magazine, saving it here to try. Looks wonderful! Ingredients:
2 tablespoons sun-dried tomatoes, packed without oil |
2 (10 1/2 ounce) packages tofu |
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans other white beans |
1 cup shredded part-skim mozzarella cheese (4 oz.) |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil |
1 teaspoon italian seasoning |
1/2 teaspoon crushed red pepper flakes |
3 cloves garlic, minced |
2 cups pasta sauce |
cooking spray |
18 cooked jumbo pasta shells |
1/2 cup shredded part-skim mozzarella cheese (2 oz.) |
2 tablespoons grated parmesan cheese |
fresh basil (optional) |
Directions:
1. Preheat oven to 375*F.
2. Place sundried tomatoes in a small bowl, cover with hot water.
3. Cover and let stand 10 minutes.
4. Drain well and chop.
5. Place tofu in a food processor, and process until smooth.
6. Spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2 thickeness.
7. Cover with additional paper towels, and let stand 5 minutes.
8. Scrape pureed tofu into food processor using a rubber spatula.
9. Add chopped sundried tomatoes, beans, mozzarella cheese, basil, Italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.
10. Spread 1 cup of pasta sauce on bottom of a 13x9 baking dish coated with cooking spray.
11. Spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.
12. Spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and Paramesan cheese evenly over shells.
13. Bake ate 375*F for 30 minutes or until mozzarella cheese begins to brown.
14. Garnish with fresh basil, if desired.
15. Yield: 7 servings (2 shells) Enjoy!
16. Points-9.
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