Ingredients for Tofu Stuffed Pasta Shells
- 24 ounces your favorite spaghetti sauce
- Soft Tofu
- 8 ounces fresh mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh Parsley
- Skim Milk
- 1/4 teaspoon black pepper
- 1 tablespoon dried basil, or 1/4 cup chopped fresh basil
- 2 large egg whites
- Jumbo Pasta Shells
- 2 cloves garlic, minced
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How to Make Tofu Stuffed Pasta Shells
- Preheat oven to 350°F (175°C).
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- While pasta cooks, grate mozzarella cheese. Crumble the pressed tofu using a fork or pulse briefly in a food processor.
- In a large bowl, combine crumbled tofu, grated mozzarella, Parmesan cheese, parsley, milk, minced garlic, black pepper, and basil. Gently mix in the egg whites.
- Once the pasta shells are cool enough to handle, begin stuffing each shell generously with the tofu-cheese mixture.
- Spread a thin layer of spaghetti sauce on the bottom of a large baking dish (approximately 9x13 inches).
- Arrange the stuffed shells in the baking dish, ensuring they are snug against each other.
- Drizzle the remaining spaghetti sauce evenly over the stuffed shells.
- Cover the baking dish with aluminum foil.
- Bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the sauce is bubbly and the shells are heated through and slightly browned on top.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
52g
Fat
34g
Carbs
19g
