7 servings (serving size: 2 shells)

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 4

Note: Prepare extra macaroni shells to allow for breakage.

Ratings & Reviews

Finegael's Review

June 19, 2009
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.