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.
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.
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.
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....
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!).
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.
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.
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.
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.
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.
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.
