Stuffed Shells with Fennel Sauce

4 Servings

Try this Stuffed Shells with Fennel Sauce recipe, or post your own recipe for Stuffed Shells with Fennel Sauce

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Stuffed Shells with Fennel Sauce Ingredients

*PASTA	6 oz Mozzarella chese, fat free
12 oz Pasta shells	*SAUCE
*FILLING	1 c Scallions -- thinly sliced
2 lg Garlic cloves -- minced	2 c Fennel bulbs -- finely
12 oz Mushroom -- coarsely	Chopped
Chopped	1/2 ts Fennel seed
1/2 c Red bell pepper -- finely	1/4 ts Pepper
Chopped	1/8 ts Salt
1 ts Thyme	1 cn Tomatoes, canned -- 14-16
1/4 ts Salt -- optional	Oz
1/8 ts Pepper	1 tb Tomato paste
1 lb Tofu

Instructions for Stuffed Shells with Fennel Sauce

PASTA: Cook Shells, Set aside, taking care to keep separate so they wont stick. FILLING: While the Pasta cooks, saute garlic. Add mushrooms, red pepper, thyme, salt and pepper. Cook until mushroom liquid evaporates. Transfer mixture to a large bowl. Add the Tofu and Cheese to the mushroom mixture, and toss to combine thoroughly. Press some of the filling into each of the cooked shells. Set the stuffed shells in a shallow baking dish that has been sprayed with oil. PreHeat the oven to 350 degreesF. SAUCE: Saute scallions for three minutes. Add the fennel, fennel seed, pepper, and salt, and cook the mixture, stirring often, another three minutes. Stir in the tomatoes with their juice and the tomato paste, and cook the sauce 5 minutes longer. Pour the sauce over the stuffed shells, cover the shells with foil, sealing the edges. Put the shells in the hot oven and bake for 15 minutes. Remove the foil, and continue baking the shells for another 5 to 10 minutes, or until dish is heated through. Recipe By : Jane Brodys Good Food Gourmet From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PastaCuisine: Uncategorized