White Bean-and-Tofu Stuffed Shells

Cooking Light
7 servings (serving size: 2 shells)


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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)


Preheat oven to 375°.

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.

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 375° for 30 minutes or until cheese begins to brown. Sprinkle with basil, if desired.

Note: Prepare extra macaroni shells to allow for breakage.

Created date

March 1997

Nutritional Information

Calories 444
Caloriesfromfat 19 %
Fat 9.4 g
Satfat 2.9 g
Monofat 2.1 g
Polyfat 3 g
Protein 24.1 g
Carbohydrate 65.5 g
Fiber 3.8 g
Cholesterol 12 mg
Iron 5.6 mg
Sodium 162 mg
Calcium 245 mg