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.

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 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.

White Bean-And-Tofu Stuffed Shells

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