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Stuffed Pasta Shells With Tofu Mushroom Sauce

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Ingredients
  Uncooked jumbo pasta shells 12
  Olive oil 2 Teaspoon
  Sliced mushrooms 8 Ounce (1 Package)
  Garlic 1 Clove (5 gm), minced
  Canned diced tomatoes with garlic, basil, and oregano 14 1⁄2 Ounce (1 Can)
  Soft tofu 6 Ounce, drained (1/2 Of 12 Ounce Package)
  Chopped fresh basil 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Cooking spray 1
  Grated fresh parmesan cheese 3 Ounce (3/4 Cup)
  Chopped fresh flat leaf parsley 1⁄4 Cup (4 tbs)
Directions

1. Cook pasta shells according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat; add oil. Add mushrooms and garlic; cook 4 minutes or until tender.
3. Stir in tomatoes and next 4 ingredients; bring to a boil. Reduce heat; simmer, stirring occasionally, 20 minutes or until slightly thick. Remove from heat. Let stand 5 minutes.
4. Preheat oven to 350°.
5. Spoon 1/4 cup sauce into an 11 x 7-inch baking dish coated with cooking spray.
6. Spoon sauce evenly into cooked shells. Arrange shells in baking dish. Sprinkle with cheese and parsley.
7. Cover and bake at 350° for 20 minutes or until bubbly and cheese melts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy

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