Try this Tofu and Cheese-Stuffed Shells recipe, or contribute your own.
Suggest a better descriptionCook 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
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 297 | ||
Calories from Fat: 74 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 58.3mg | 18 % | |
Sodium 723.9mg | 25 % | |
Potassium 781mg | 21 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 36.3g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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