Tofu-Cheese-Stuffed Shells(Yields 4 Servings)
Creamy tofu and cheese-stuffed pasta shells baked with tomato sauce create a hearty, flavorful dish perfect for vegetarian dinners and family gatherings.
Ingredients
- 12 jumbo pasta shells ⓘ
- 1/4 cup shredded carrots ⓘ
- 2 tablespoons sliced green onions ⓘ
- 8 ounces tofu ⓘ
- 1/2 cup low-fat Ricotta cheese ⓘ
- 1/2 cup shredded Mozzarella ⓘ
- 1 beaten egg white ⓘ
- 16 ounces can tomatoes, cut up ⓘ
- 3 ounces tomato paste ⓘ
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon fennel seed, crushed ⓘ
Instructions
- Cook pasta shells according to package directions. Drain and rinse with cold water. Set aside.
- In a small saucepan, cook carrot and green onion in a small amount of water until tender. Drain.
- In a mixing bowl, combine tofu, ricotta cheese, mozzarella, beaten egg white, cooked carrot and green onion, dried basil, dried oregano, sugar, garlic powder, and fennel seed.
- Stuff each cooked pasta shell with the tofu-cheese mixture.
- In a saucepan, combine canned tomatoes and tomato paste. Add dried basil, dried oregano, sugar, garlic powder, and fennel seed. Simmer for 10 minutes.
- Spread half of the tomato sauce in a baking dish. Place stuffed shells on top. Cover with remaining sauce.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until heated through and bubbly.
Tips & Substitutions
For a creamier filling, you can use full-fat Ricotta cheese instead of low-fat. If you prefer a vegan version, substitute the egg white with a flaxseed mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Adding fresh herbs like parsley or spinach can enhance the flavor. You may also use whole wheat shells for added nutrition.
Serving Suggestions
These Tofu-Cheese-Stuffed Shells pair beautifully with Italian Sunset Salad for a refreshing side. For a complete meal, serve with crusty garlic bread and a glass of red wine. You can also top the shells with fresh basil or grated Parmesan cheese before serving for added flavor.
Storage & Reheating
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave them, adding a splash of water to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Tofu-Cheese-Stuffed Shells(Yields 4 Servings) contains roughly 378 calories, with 36g protein, 36g carbohydrates, and 14g fat. It is an excellent source of protein (71% of the Daily Value), iron (56% of the Daily Value), and dietary fiber (51% of the Daily Value). Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed shells a day in advance. Assemble the dish without baking, cover it tightly, and refrigerate. When ready to bake, simply remove from the fridge, let it sit for about 30 minutes to reach room temperature, and then bake as directed.
What can I substitute for tofu?
If you prefer not to use tofu, you can substitute it with cottage cheese or a blend of mashed cooked beans for a different texture and flavor. For a nutty taste, consider using blended cashews, but be mindful of dietary restrictions.
Can I freeze the stuffed shells?
Yes, you can freeze the stuffed shells before or after baking. For best results, freeze them in a single layer on a baking sheet, then transfer to an airtight container. They can be stored for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).