Veg-friendly stuffed shells.

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
6
Yield:
1 9x13-inch dish
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink, and set aside.

  • Melt the butter in a skillet, and cook and stir the mushrooms, onion, and garlic until the onion is translucent, about 7 minutes. Mash the tofu roughly with a fork in a bowl, and mix in the mushroom mixture, bread crumbs, spinach, Parmesan cheese, and Italian seasoning; stir until combined. If mixture seems crumbly, stir in an egg.

  • Pour enough pasta sauce into the bottom of a 9x13-inch baking dish to coat the bottom. Fill each shell with about 1 1/2 tablespoon of filling, and place into the dish in a single layer. Spoon remaining sauce on top of shells. If there's any remaining filling, scatter that over the sauce, and sprinkle the mozzarella cheese over the top. Cover the dish with aluminum foil.

  • Bake in the preheated oven until the filling is hot and set and the cheese is melted and bubbling, about 30 minutes.

Nutrition Facts

526 calories; protein 27.4g; carbohydrates 64.5g; fat 17.8g; cholesterol 69.7mg; sodium 721.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/12/2011
I mistakenly added the mozzarella cheese to the filling but I actually like how that turned out except that there was none to sprinkle on top. I didn't add an egg it was fine without. I made it the night before and it needed about an hour in the oven after coming from the refrigerator. The less-picky eaters liked it. Read More
(6)

Most helpful critical review

Rating: 3 stars
01/10/2012
Good when fresh out of the oven but don't make for good leftovers. Read More
(3)
6 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/12/2011
I mistakenly added the mozzarella cheese to the filling but I actually like how that turned out except that there was none to sprinkle on top. I didn't add an egg it was fine without. I made it the night before and it needed about an hour in the oven after coming from the refrigerator. The less-picky eaters liked it. Read More
(6)
Rating: 3 stars
01/10/2012
Good when fresh out of the oven but don't make for good leftovers. Read More
(3)
Rating: 4 stars
06/15/2012
I made just a couple of changes based on energy level and pantry ingredients! I didn't have any mushrooms so I unfortunately had to leave those out and instead of cooking the shells first I added a bit of water to the pan and let them cook in the oven. I tossed in some cottage cheese I needed to use and voile - YUM! I had some leftover filling but instead of spreading it on top I saved it and made a sort of casserole with some leftover penne noodles a few days later. Yummy! Read More
(2)
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Rating: 4 stars
03/25/2017
it was delicious with extra sauce and cheese like someone said. I will do it again. Read More
Rating: 4 stars
01/09/2015
I made it with ground beef minus the tofu egg and bread crumbs. It turned out awesome Read More