Stuffed Pasta Shells with Tofu Mushroom Sauce

recipe
Sneak a little soy protein into your diet by blending tofu into the tomato and garlic sauce. If you want to use the entire package of tofu, the sauce can easily be doubled and refrigerated for later use.

Yield:

6 servings (serving size: 2 stuffed shells)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 50 Minutes
Other: 5 Minutes

Nutritional Information

Calories 252
Fat 8.4 g
Satfat 3.1 g
Protein 13.7 g
Carbohydrate 30.8 g
Cholesterol 13 mg
Iron 2.5 mg
Sodium 853 mg
Caloriesfromfat 30 %
Fiber 2.7 g
Calcium 244 mg

Ingredients

1 2 uncooked jumbo pasta shells
2 teaspoons olive oil
1 (8-ounce) package pre-sliced mushrooms
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
1/2 (12-ounce) package soft tofu, drained
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Cooking spray
3/4 cup (3 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Preparation

Cook pasta shells according to package directions, omitting salt and fat.

While pasta cooks, heat a large nonstick skillet over medium-high heat; add oil. Add mushrooms and garlic; cook 4 minutes or until tender.

Stir in tomatoes and next 4 ingredients; bring to a boil. Reduce heat; simmer, stirring occasionally, 20 minutes or until slightly thick. Remove from heat. Let stand 5 minutes.

Preheat oven to 350°.

Spoon 1/4 cup sauce into an 11 x 7-inch baking dish coated with cooking spray.

Spoon sauce evenly into cooked shells. Arrange shells in baking dish. Sprinkle with cheese and parsley.

Cover and bake at 350° for 20 minutes or until bubbly and cheese melts.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note