How to Make Tofu and Cheese Stuffed Shells - A Step-by-Step Guide

If you're a fan of Italian cuisine but also love incorporating plant-based ingredients into your meals, then this recipe for Tofu and Cheese Stuffed Shells is perfect for you. These cheesy and flavorful stuffed shells are a vegetarian twist on a classic comfort food dish. They are perfect for a cozy family dinner or for entertaining guests with a satisfying and indulgent meal.

This recipe takes the traditional stuffed shells and gives them a modern twist by using tofu as the main prot...

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Ingredients

  • 1 (16 ounce) package jumbo pasta shells
  • ⅓ cup grated carrot
  • ¼ cup shredded zucchini
  • 3 tablespoons chopped onion
  • 1 (8 ounce) container tofu
  • ½ cup shredded Monterey Jack cheese
  • 1 cup shredded mozzarella cheese, divided
  • ½ cup ricotta cheese
  • 1 egg white
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 (8 ounce) cans diced tomatoes
  • ⅓ cup tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 1 teaspoon minced garlic

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.
  • Nutrition

    646 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 31mg
    • Sodium: 923mg
    • Total Carbohydrate: 97g
    • Dietary Fiber: 7g
    • Total Sugars: 10g
    • Protein: 33g
    • Vitamin C: 15mg
    • Calcium: 612mg
    • Iron: 11mg
    • Potassium: 807mg