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Ingredients Jump to Instructions ↓

  1. Cheese and Tofu-Filled Shells

  2. 12 jumbo pasta shells

  3. 1/4 cup grated carrot

  4. 1 green onion, sliced

  5. 8 ounces tofu, drained

  6. 1/2 cup ricotta cheese

  7. 1/2 cup grated cheddar cheese

  8. 1/2 cup grated mozzarella cheese

  9. 1 egg white

  10. 1/4 tsp salt

  11. 1/4 tsp pepper

  12. 1 16-ounce can tomatoes, chopped

  13. 1/3 cups tomato paste

  14. 1 tsp dried basil

  15. 1 tsp dried oregano

  16. 1/2 tsp sugar

  17. 1/4 tsp garlic powder

  18. 1/4 teaspoon fennel seed, crushed

  19. grated Parmesan cheese Cook pasta according to directions on box. Rinse with cold water.

  20. Set aside after drained. In a small saucepan, cook carrot and green

  21. onion in a small amount of water till tender. Drain.

  22. For filling, in a medium mixing bowl mash tofu with a fork. Stir

  23. in carrot mixture, ricotta cheese, cheddar cheese, 1/4 cup of the

  24. mozarella cheese, egg white, salt, and pepper. Set aside.

  25. For sauce, in a medium saucepan combine undrained tomatoes, tomato

  26. paste, basil, oregano, sugar and garlic powder. Bring to a boil,

  27. reduce heat. Simmer, uncovered, for 10 minutes.

  28. Stuff each cooked pasta shell with about 1 rounded tablespoon of

  29. the filling. Place shells in an ungreased 2-quart square baking

  30. dish. Pour sauce over shells. Cover and bake in a 350 degrees

  31. Farenheit oven about 25 minutes or till heated through. Sprinkle

  32. with remaining mozarella cheese. Serve.

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