Tofu And Cheese Stuffed Shells Recipes

TOFU-STUFFED PASTA SHELLS

Your gang won't even miss the meat in this hearty pasta dish from Jenni Dise. The Phoenix, Arizona reader jazzes up tofu with cheese, spinach and garlic for unbeatable flavor. Accented with a hint of red wine, an easy tomato sauce completes the entree.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 5 servings.

Number Of Ingredients 9

Tofu-Stuffed Pasta Shells image

Steps:

Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.

Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 754mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

15 uncooked jumbo pasta shells
1-1/2 cups silken firm tofu
3 tablespoons grated Romano cheese, divided
2 garlic cloves, peeled
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 can (8 ounces) tomato sauce
1/4 cup dry red wine or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

TERRIFIC TOFU STUFFED SHELLS

These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards at www.helpforibs.com, although I tweaked it a little.

Provided by Kree6528

Categories Pasta Shells

Time 45m

Yield 1 9x13 inch pan

Number Of Ingredients 12

Terrific Tofu Stuffed Shells image

Steps:

Boil the pasta shells according to the directions on the package.
When cooked, strain and place in cool water or on wax paper; set aside.
Preheat oven to 350 degrees.
Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
Shred soy mozzarella cheese in a bowl (if not already shredded).
Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
Place the stuffed shells in the baking pan.
Drizzle a little of the spaghetti sauce over each shell.
Cover tightly with foil and bake for 25 to 30 minutes.
Let rest for 5 minutes and serve.
Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.

Nutrition Facts : Calories 2269.4, Fat 42.1, SaturatedFat 6.3, Sodium 5177.4, Carbohydrate 359.9, Fiber 14.9, Sugar 84, Protein 106.8

Ingredients

1 (26 ounce) jar spaghetti sauce (I use Ragu lite)
1 (12 ounce) box jumbo pasta shells
2 (12 ounce) boxes firm silken tofu (I use Mori Nu lite)
8 ounces soy mozzarella cheese (optional)
4 ounces vegan parmesan cheese
1/2-1 teaspoon salt
1 teaspoon oregano or 1 teaspoon basil (or both)
1 teaspoon parsley
garlic powder
onion powder
chives
pepper

STUFFED SHELLS I

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

Provided by SALLYJUN

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 10

Stuffed Shells I image

Steps:

Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g

Ingredients

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

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Tofu And Cheese Stuffed Shells Recipes

TOFU-STUFFED PASTA SHELLS

Your gang won't even miss the meat in this hearty pasta dish from Jenni Dise. The Phoenix, Arizona reader jazzes up tofu with cheese, spinach and garlic for unbeatable flavor. Accented with a hint of red wine, an easy tomato sauce completes the entree.

TERRIFIC TOFU STUFFED SHELLS

STUFFED SHELLS I

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