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
18 cooked jumbo macaroni shells
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh basil (optional)
How to Make It
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.
I made this years ago, and promptly lost that issue of Cooking Light. Now that I've found the recipe online, I'll make it again. The shells have a good texture and flavor, and are great as leftovers. My then teenage son scarfed it up, and he's a picky eater.
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