Tofu Stuffed Pasta Shells
- 3 cups spaghetti sauce
- 1 lb soft tofu
- 12 lb part-skim mozzarella cheese
- 13 cup grated parmesan cheese
- 12 cup fresh parsley, chopped
- 13 cup skim milk
- 12 teaspoon pepper
- 1 teaspoon basil
- 2 egg whites, beaten
- 10 ounces jumbo pasta shells (approximately 24)
- 2 cloves crushed garlic
- Cook pasta shells according to package directions.
- Grate mozzarella cheese and tofu in food processor.
- In large bowl, combine egg whites, tofu, mozzarella chesse, parmesan cheese, parsley, milk, garlic, pepper and basil.
- Heat spaghetti sauce.
- Begin stuffing shells with tofu-cheese mixture as soon as they are cool enough to handle.
- Spread a small amount of sauce in a baking pan and arrange stuffed shells.
- Drizzle shells with remaining sauce so they do not dry out while baking.
- Lay a piece of foil over pan (do not seal edges.
- ).
- Bake in a preheated over to 350 degrees for 15 minutes or until heated through.
- Or bake uncovered 4-5 minutes on medium high in the microwave oven.
spaghetti sauce, tofu, mozzarella cheese, parmesan cheese, fresh parsley, milk, pepper, basil, egg whites, pasta shells, garlic
Taken from www.food.com/recipe/tofu-stuffed-pasta-shells-356128 (may not work)