Tofu-Stuffed Pasta Shells Recipe

Prep: 25 min. Bake: 35 min.Yield: 5 Servings25 Nutritional Analysis: 3 stuffed shells equals 262 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 754 mg sodium, 39 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 3 vegetable, 1-½ starch, 1 lean meat.

Tofu-Stuffed Pasta Shells Recipe

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 15

    uncooked jumbo pasta shells

  • 1-½

    cups silken firm tofu

  • 3

    tablespoons grated Romano cheese, divided

  • 2

    garlic cloves, peeled

  • 1

    package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  • 1

    can (14-½ ounces) Italian diced tomatoes, drained

  • 1

    can (8 ounces) tomato sauce

  • ¼

    cup dry red wine or vegetable broth

  • ½

    cup shredded part-skim mozzarella cheese


Directions •Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon of water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture. •In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. •Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted. Yield: 5 servings.


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