White Bean-And-Tofu Stuffed Shells Recipe

Name: White Bean-And-Tofu Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10.5-ounce) packages firm tofu; 2 (15-ounce) cans cannellini or other white beans, rinsed and drained; 1 cup (4 ounces) shredded part-skim mozzarella cheese; 2 tablespoons sun-dried tomatoes, packed without oil, rehydrated and chopped; 1 tablespoon chopped fresh or 1 teaspoon dried basil; 1 teaspoon dried Italian seasoning; 1/2 teaspoon crushed red pepper; 2 garlic cloves, minced; 2 cups low-sodium, low-fat pasta sauce; Cooking spray; 18 cooked jumbo macaroni shells; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 2 tablespoons grated Parmesan cheese; Fresh basil (optional)

Servings: persons

2 (10.5-ounce) packages firm tofu
2 (15-ounce) cans cannellini or other white beans, rinsed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 tablespoons sun-dried tomatoes, packed without oil, rehydrated and chopped
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups low-sodium, low-fat pasta sauce
Cooking spray
18 cooked jumbo macaroni shells
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh basil (optional)

1
Preheat oven to 375u00b0.
2
Place tofu in a food processor; process until smooth. Spoon tofu onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape back into processor using a rubber spatula; add beans and next 6 ingredients (beans through garlic) and pulse until beans are coarsely chopped.
3
Spread 1 cup pasta sauce on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon 1/4 cup tofu mixture into each shell. Arrange shells in dish. Spoon remaining pasta sauce over shells; sprinkle with remaining cheeses. Bake at 375u00b0 for 30 minutes or until cheese begins to brown. Sprinkle with basil, if desired.
4
Note: Prepare extra macaroni shells to allow for breakage.

743

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 (10.5-ounce) packages firm tofu, 2 (15-ounce) cans cannellini or other white beans, rinsed and drained, 1 cup (4 ounces) shredded part-skim mozzarella cheese, 2 tablespoons sun-dried tomatoes, packed without oil, rehydrated and chopped, and more.

Yes, White Bean-And-Tofu 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.

That's it — enjoy your meal!

White Bean-And-Tofu Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions