ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Bean-and-Tofu Stuffed Shells

Yield 7 servings (serving size: 2 shells)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. Note: Prepare extra macaroni shells to allow for breakage.