Tofu And Cheese-Stuffed Shells

* Exported from MasterCook *

Tofu And Cheese-Stuffed Shells

Recipe By : BH&G Cooking For Today, Vegetarian Recipes
Serving Size : 1 Preparation Time :45:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient -- Preparation Method
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12 Jumbo Pasta Shells
1/4 Cup Carrot -- Shredded
1 Green Onion -- Sliced
8 Ounces Tofu -- Drained
1/2 Cup Ricotta Cheese
1/2 Cup Cheddar Cheese, Lowfat -- Shredded
1/2 Cup Mozzarella Cheese, Part Skim Milk -- Shredded
1 Egg White
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 16 Oz Can Tomatoes -- Cut Up
1/3 Cup Tomato Paste
1 Teaspoon Basil Leaves -- Crushed
1 Teaspoon Oregano -- Crushed
1/2 Teaspoon Sugar
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Fennel Seed -- Crushed
Parmesan Cheese -- Grated

Cook pasta according to package directions; drain. Rinse with cold water.
Drain; and set aside. Meanwhile, in a small saucepan cook carrot and green
onion in a small amount of water till tender; drain.

For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot
mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella cheese, egg
white, salt and pepper. Set aside.

For sauce, in a medium saucepan combine undrained tomatoes, tomatoe paste,
basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to
boil, reduce heat. Simmer, uncovered, for 10 minutes.

Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling.
Place shells in an ungreased 2 quart square baking dish. Pour sauce over
shells. Cover and bake in a 350 degree oven about 25 minutes or till heated
through. Sprinkle with remaining mozarella cheese. If desired, serve with
Parmesan cheese. Makes 4 servings.




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NOTES : No one will ever know that these giant pasta shells contain
tofu....unless you tell!