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 tablespoons sun-dried tomatoes, packed without oil; 2 (10 1/2 ounce) packages tofu; 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cansother 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; ½ teaspoon crushed red pepper flakes; 3 cloves garlic, minced; 2 cups pasta sauce; cooking spray; 18 cooked jumbo pasta shells; ½ cup shredded part-skim mozzarella cheese (2 oz.); 2 tablespoons grated parmesan cheese; fresh basil (optional)

Servings: persons

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) cansother 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
½ teaspoon crushed red pepper flakes
3 cloves garlic, minced
2 cups pasta sauce
cooking spray
18 cooked jumbo pasta shells
½ cup shredded part-skim mozzarella cheese (2 oz.)
2 tablespoons grated parmesan cheese
fresh basil (optional)

1
["Preheat oven to 375*F.", "Place sundried tomatoes in a small bowl, cover with hot water.", "Cover and let stand 10 minutes.", "Drain well and chop.", "Place tofu in a food processor, and process until smooth.", "Spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2"" thickeness.", "Cover with additional paper towels, and let stand 5 minutes.", "Scrape pureed tofu into food processor using a rubber spatula.", "Add chopped sundried tomatoes, beans, mozzarella cheese, basil, Italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.", "Spread 1 cup of pasta sauce on bottom of a 13x9"" baking dish coated with cooking spray.", "Spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.", "Spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and Paramesan cheese evenly over shells.", "Bake ate 375*F for 30 minutes or until mozzarella cheese begins to brown.", "Garnish with fresh basil, if desired.", "Yield: 7 servings (2 shells) Enjoy!", "Points-9."]

2341

kcal

Calories

Fat

437

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

You need 14 ingredients. The key ingredients include: 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) cansother white beans, 1 cup shredded part-skim mozzarella cheese (4 oz.), 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