Tofu and Cheese Stuffed Shells Recipe

Name: Tofu and Cheese Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C).
2
Bring a large pot of lightly salted water to a boil.
3
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4
Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion.
5
Pour in just enough water to cover; cook until tender and drain.
6
In a large bowl, mash the tofu with a fork.
7
Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper.
8
Mix well and set aside.
9
In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic.
10
Bring to a boil; reduce heat to low and simmer for 10 minutes.
11
Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling.
12
Place shells in an un greased 2-quart baking dish.
13
Pour sauce over shells.
14
Cover and bake in preheated oven for 25 minutes, or until heated through.
15
Sprinkle with remaining 1/2 cup mozzarella cheese.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (16 ounce) package jumbo pasta shells, 1/3 cup grated carrot, 1/4 cup shredded zucchini, 3 tablespoons chopped onion, and more.

Yes, Tofu and Cheese Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu and Cheese Stuffed Shells

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