White Bean-and-Tofu Stuffed Shells

White Bean-and-Tofu Stuffed Shells
White Bean-and-Tofu Stuffed Shells

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    (10 1/2-ounce) packages firm tofu

  • 2

    (15-ounce) cans cannellini or other white beans rinsed and drained

  • 1

    cup (4 ounces) shredded part-skim Mozzarella cheese

  • 2

    tablespoons sun-dried tomatoes packed without oil, rehydrated and chopped

  • 1

    tablespoon chopped fresh basil

  • OR

  • 1

    teaspoon dried basil

  • 1

    teaspoon dried Italian seasoning

  • 1/2

    teaspoon crushed red pepper

  • 2

    garlic cloves minced

  • 2

    cups low-sodium, low-fat pasta sauce

  • Cooking spray

  • 18

    cooked jumbo macaroni shells

  • 1/2

    cup (2 ounces) shredded part-skim Mozzarella cheese

  • 2

    tablespoons grated Parmesan cheese

  • Fresh basil (optional)

Directions

Preheat oven to 375º. 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. Spread 1 cup pasta sauce on bottom of a 13 × 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 375º for 30 minutes or until cheese begins to brown. Sprinkle with basil, if desired. Serving Size: 2 shells

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