Prep Time
10 Mins
Cook Time
50 Mins
Other Time
5 Mins
Yield
6 servings (serving size: 2 stuffed shells)

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

Preheat oven to 350°.

Step 5

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

Step 6

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

Step 7

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

Oxmoor House Healthy Eating Collection

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