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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.

  • In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.

  • In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.

  • Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.

  • Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

Nutrition Facts

646 calories; 13.4 g total fat; 31 mg cholesterol; 923 mg sodium. 97.4 g carbohydrates; 32.9 g protein; Full Nutrition

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/03/2008
I thought this was OK maybe a little dry. My 10 yr old loves it though. No one knew about the tofu either. I used extra firm tofu and pressed it dry then mashed it up with the cheese. I then added in garlic oregano basil. I shredded the carrots and zucchini and boiled them for a couple of minutes before adding in. I didn't use the whole box of shells but it gave me a full 9x13 pan worth. I topped it with a roasted garlic and onion jarred pasta sauce for the flavor. Read More
(17)

Most helpful critical review

Rating: 3 stars
03/16/2012
Honestly very bland. Needs more spices and I think this would be good. The texture of the tofu if you blend it really good fits right in and you'll never know its there. The tofu really needs a lot of seasoning though so don't be scared of the spices & herbs. Read More
(3)
109 Ratings
  • 5 star values: 71
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
04/03/2008
I thought this was OK maybe a little dry. My 10 yr old loves it though. No one knew about the tofu either. I used extra firm tofu and pressed it dry then mashed it up with the cheese. I then added in garlic oregano basil. I shredded the carrots and zucchini and boiled them for a couple of minutes before adding in. I didn't use the whole box of shells but it gave me a full 9x13 pan worth. I topped it with a roasted garlic and onion jarred pasta sauce for the flavor. Read More
(17)
Rating: 5 stars
01/24/2004
Excellent. I did without the ricotta & instead used 14oz. of firm tofu. As well I substituted the cheese with mozzarella soy cheese. Came out fabulously. Even the "dairy people" didn't notice anything weird. Loved by all. Read More
(17)
Rating: 4 stars
04/03/2008
I thought this was OK maybe a little dry. My 10 yr old loves it though. No one knew about the tofu either. I used extra firm tofu and pressed it dry then mashed it up with the cheese. I then added in garlic oregano basil. I shredded the carrots and zucchini and boiled them for a couple of minutes before adding in. I didn't use the whole box of shells but it gave me a full 9x13 pan worth. I topped it with a roasted garlic and onion jarred pasta sauce for the flavor. Read More
(17)
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Rating: 5 stars
01/24/2004
I didn't have ricotta so I left it out and the recipe was still wonderful. Very easy to make tastes great and extremely nutitious. A real winner that I'll make again and again.... Read More
(15)
Rating: 5 stars
01/15/2004
I found this recipe in my vegetarian cookbook and loved it! Simple easy & delicioius. I modified it by using mostly Veggie Shredds instead of real cheese & used fat-free ricotta. I also used Five Brothers Fresh Tomato & Basil sauce instead of making the sauce with the recipe because we like lots of sauce (and it was faster!). Read More
(10)
Rating: 5 stars
01/15/2004
These stuffed shells were great. I used fat free ricotta cheese and substituted the zucchini for broccoli and spinach. Then I put the carrots and broccoli in a food processor and chopped the spinach before cooking them. My boyfriend and I both agreed that the spinach was a great addition to the recipe. Read More
(10)
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Rating: 5 stars
06/29/2011
The filling is excellent mild perfectly textured and tasty. Be careful when adding or substituting vegetables that you drain everything very well. I recommend blending the tofu ricotta and egg until smooth before stirring in the carrot mixture and cheeses. I used 2 jars of spinach spaghetti sauce and pepperoni crumbles and tons more cheese. Makes more than 4 servings though - maybe 6. Read More
(8)
Rating: 4 stars
08/15/2004
This turned out pretty good. I used fresh spinach and carrots for the veggies. I also replaced the onion with some chopped garlic. Next time I will use less garlic and more veggies. Also I really like my shells stuffed full. This recipe was a little short. My 2 year old loved it. It was reasonably easy to make. Play with the seasonings and veggies to give the recipe more taste. Read More
(6)
Rating: 5 stars
01/15/2004
i was feeling lazy so i used prego garlic lovers sauce AND my boyfriend is super picky about what veggies he likes so i used carrots and broccoli instead of the zucchini. it came out great. he's one of those "ew tofu" people and he wouldn't have even know it was tofu if i hadn't told him. we both loved it and will totally make it again. this time i'll make the broccoli a little finer but other than that i wouldn't change a thing. Read More
(5)
Rating: 4 stars
01/21/2011
I really enjoyed this dinner. My husband and I each ate 5 shells each and were full and that was only half a serving. I doubled the veggies and I used jarred sauce instead of making my own to save time. Read More
(4)
Rating: 3 stars
03/16/2012
Honestly very bland. Needs more spices and I think this would be good. The texture of the tofu if you blend it really good fits right in and you'll never know its there. The tofu really needs a lot of seasoning though so don't be scared of the spices & herbs. Read More
(3)