White Bean-and-Tofu Stuffed Shells

By Lv2Cook

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)

Details

Servings 1

Preparation

Step 1

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