Tofu and Cheese-Stuffed Shells

Tofu and Cheese-Stuffed Shells Ingredients

12 Jumbo Pasta Shells	1/4 ts Pepper
1/4 c Carrot; Shredded	1 cn 16 Oz Tomatoes; Cut Up
1 Green Onion; Sliced	1/3 c Tomato Paste
8 oz Tofu; Drained	1 ts Basil Leaves; Crushed
1/2 c Ricotta Cheese	1 ts Oregano; Crushed
1/2 c Cheddar Cheese; Lowfat,	1/2 ts Sugar
1/2 c Mozzarella Cheese; Part Skim	1/4 ts Garlic Powder
1 Egg White	1/4 ts Fennel Seed; Crushed
1/4 ts Salt	Parmesan Cheese; Grated

Instructions for Tofu and Cheese-Stuffed Shells

Cook pasta according to package directions; drain. Rinse with cold water. Drain; and set aside. Meanwhile, in a small saucepan cook carrot and green onion in a small amount of water till tender; drain. For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella cheese, egg white, salt and pepper. Set aside. For sauce, in a medium saucepan combine undrained tomatoes, tomatoe paste, basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to boil, reduce heat. Simmer, uncovered, for 10 minutes. Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an ungreased 2 quart square baking dish. Pour sauce over shells. Cover and bake in a 350 degree oven about 25 minutes or till heated through. Sprinkle with remaining mozarella cheese. If desired, serve with Parmesan cheese. Makes 4 servings. Date: Fri, 28 Jun 1996 22:03:40 -0700 From: Sami Hunter Recipe By: BH&G Cooking For Today, Vegetarian Recipes MC-Recipe Digest #132 From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Carrot	Cheddar	Egg
Fennel	Garlic	Mozzarella	Onion
Oregano	Parmesan	Pasta	Ricotta
Salt	Sugar	Tomato

Pasta Stuffed Parmes Basil Garlic Carrot Cheese Onion Oregano Parmesan Green Onion Tomato

for flavor and categorization

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