• 4servings
  • 45minutes
  • 688calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package jumbo pasta shells

  2. 1/3 cup grated carrot

  3. 1/4 cup shredded zucchini

  4. 3 tablespoons chopped onion

  5. 1 (8 ounce) container tofu

  6. 1/2 cup shredded Monterey Jack cheese

  7. 1 cup shredded mozzarella cheese, divided

  8. 1/2 cup ricotta cheese

  9. 1 egg white

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon pepper

  12. 2 (8 ounce) cans diced tomatoes

  13. 1/3 cup tomato paste

  14. 1 teaspoon dried basil

  15. 1 teaspoon dried oregano

  16. 1/4 teaspoon garlic powder

  17. 1 teaspoon minced garlic

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  3. Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.

  4. In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.

  5. In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.

  6. Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.

  7. Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.


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