Stuffed Pasta Shells with Tofu Mushroom Sauce
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.
More From Oxmoor House
Other: 5 Minutes
- Calories: 252
- Fat: 8.4g
- Saturated fat: 3.1g
- Protein: 13.7g
- Carbohydrate: 30.8g
- Cholesterol: 13mg
- Iron: 2.5mg
- Sodium: 853mg
- Calories from fat: 30%
- Fiber: 2.7g
- Calcium: 244mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note