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Tofu and Cheese Stuffed Shells

Rated as 4.5 out of 5 Stars

"No one will ever know that these giant pasta shells contain tofu...unless you tell!"
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55 m servings 646
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

Nutrition Facts

Per Serving: 646 calories; 13.4 97.4 32.9 31 923 Full nutrition

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Read all reviews 79
  1. 108 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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 a...

Most helpful critical review

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...

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Least positive

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 a...

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 a...

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....

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 ...

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 ...

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 eg...

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 rea...

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. h...

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 t...