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[edit] Ingredients
12 |
jumbo pasta shells |
¼ |
c. shredded carrots |
2 |
tbsp. sliced green onion |
8 |
oz. tofu |
½ |
|
½ |
c. shredded Cheddar |
½ |
c. shredded mozzarella |
1 |
beaten egg white |
1 |
(16 oz.) can tomatoes |
½ |
of a 6 oz. can tomato paste |
1 |
tsp. basil |
1 |
tsp. oregano |
½ |
tsp. sugar |
¼ |
tsp. garlic powder |
¼ |
tsp. fennel seed |
[edit] Preparation
Step 1 |
Cook pasta shells. Drain and rinse. Cook carrot and green onion in small amount of water until tender. Drain filling. Mash tofu. Stir in carrot-onion mixture, ricotta, Cheddar, 1/4 cup mozzarella, egg white, 1/4 teaspoon salt and 1/4 teaspoon pepper. |
Step 2 |
Sauce: Combine undrained tomatoes, paste, basil, oregano, sugar, garlic powder and fennel. Bring to boil, reduce to simmer, uncovered 10 minutes. Stuff with 1 round tablespoon filling. Place in 8 x 8 x 2 inch baking dish. Pour sauce over shells. Top with remaining mozzarella. Bake, uncovered in 350 degree oven for 25 minutes. |
[edit] About Tofu Cheese Stuffed Shells
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