Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Recipe By : BHG Cooking For Today, Vegetarian Recipes

From: Date:

Browse by categories