Recipe By : BH&G Cooking For Today, Vegetarian Recipes
Serving Size : 4 Preparation Time :45:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Low-fat cheddar cheese --
- shredded
1/2 c Mozzarella cheese -- 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 until 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, tomato
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 tb (rounded) of the
filling. Place shells in an ungreased 2 qt square baking dish. Pour
sauce over shells. Cover and bake in a 350°F oven about 25 minutes or
until heated through. Sprinkle with remaining mozzarella cheese. If
desired, serve with Parmesan cheese.
No one will ever know that these giant pasta shells contain tofu...
unless you tell!
