Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Steven Petusevesky
Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
7 servings (serving size: 2 shells)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

444 calories; calories from fat 19%; fat 9.4g; saturated fat 2.9g; mono fat 2.1g; poly fat 3g; protein 24.1g; carbohydrates 65.5g; fiber 3.8g; cholesterol 12mg; iron 5.6mg; sodium 162mg; calcium 245mg.
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