THEME: Tofu-Stuffed Pasta Shells

0 views

Skip to first unread message

Jamie R

unread,

Jun 13, 2010, 4:33:50 PM6/13/10

to Tofu-R...@googlegroups.com, Just-...@googlegroups.com, Recip...@cooking-lists.com, cooking...@yahoogroups.com, Just-Fruit...@googlegroups.com, Vegetaria...@cooking-lists.com, Just-Vegeta...@googlegroups.com

Tofu-Stuffed Pasta Shells

Your gang won't even miss the meat in this hearty pasta dish.
The Phoenix, Arizona reader jazzes up tofu with cheese, spinach and
garlic for unbeatable flavor. Accented with a hint of red wine, an
easy tomato sauce completes the entree.

15 uncooked jumbo pasta shells
1-1/2 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 (14-1/2 ounces) Italian diced tomatoes, drained
1 can (8 ounces) tomato sauce
1/4 cup dry red wine or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

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 or
broth. Spread about 1/2 cup sauce in an 11-in. x 7-in. x 2-in. baking
dish coated with nonstick 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.

NUTRITIONAL INFO

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