Easy Stuffed Shells

Ingredients:

  • 18 large jumbo pasta shells
  • 1 (26 oz.) jar of pasta sauce
  • 1 egg
  • 1 (12.3 oz.) pkg. silken soft tofu (mashed)
  • 2 cups shredded mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 2 Tbsp. chopped fresh parsley

Directions:

  1. Cook pasta shells according to package directions; drain. Preheat oven to 350F.
  2. Spray bottom of a 13″x9″ glass baking dish with non-stick cooking spray.
  3. In a large bow, beat the egg. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cup Parmesan cheese and the parsley.
  4. To assemble, spread 1 cup sauce in baking dish.
  5. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the baking dish.
  6. Pour remaining sauce over shells.
  7. Top with remaining mozzarella and Parmesan.
  8. Cook covered with foil, until bubbly, about 35 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Makes 6 servings

Nutritional Information per serving (268 g)

Calories 342; Total Fat 13 g; Sat Fat 3 g; Trans Fat 0.09 g; Cholesterol 45 mg; Sodium 904 mg; Total Carbs 32 g; Protein 26 g; Fiber 4

Provided by the 2024 Soy Foods Guide