Tofu & cheese-stuffed shells

Yield: 1 Servings

Measure Ingredient
12 Jumbo Pasta Shells
¼ cup Carrot -- Shredded
1 Green Onion -- Sliced
8 ounces Tofu -- Drained
½ cup Ricotta Cheese
½ cup Cheddar Cheese, Lowfat --
Shredded
½ cup Mozzarella Cheese, Part Skim
Milk -- Shredded
1 Egg White
¼ teaspoon Salt
¼ teaspoon Pepper
16 ounces Can Tomatoes -- Cut Up
⅓ cup Tomato Paste
1 teaspoon Basil Leaves -- Crushed
1 teaspoon Oregano -- Crushed
½ teaspoon Sugar
¼ teaspoon Garlic Powder
¼ teaspoon Fennel Seed -- Crushed
Parmesan Cheese -- Grated

Cook pasta according to package directions; drain. Rinse with cold water. Drain; and set aside. Meanwhile, in a small saucepan cook carrot and green onion in a small amount of water till tender; drain.

For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot mixture, ricotta cheese, cheddar cheese, ¼ cup of the mozzarella cheese, egg white, salt and pepper. Set aside.

For sauce, in a medium saucepan combine undrained tomatoes, tomatoe paste, basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to boil, reduce heat. Simmer, uncovered, for 10 minutes.

Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an ungreased 2 quart square baking dish. Pour sauce over shells. Cover and bake in a 350 degree oven about 25 minutes or till heated through. Sprinkle with remaining mozarella cheese. If desired, serve with Parmesan cheese. Makes 4 servings.

Recipe By : BH&G Cooking For Today, Vegetarian Recipes From: Date:

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