Low Fat Tofu Stuffed Shells Recipes

LOW FAT STUFFED SHELLS

Steps:

• In large saucepan, bring water and salt to a boil. Add jumbo shells, 3 or 4 at a time, until all are in the pot. Boil, uncovered for 10 minutes, stirring occasionally. Drain and cool on waxed paper or parchment paper, keeping them separated so they don't stick together. While shells are cooking, mix together ricotta cheese, cottage cheese, mozzarella, parmesan, egg whites, parsley, oregano, green onion, salt and pepper. Fill each shell with about 3 tablespoons of cheese mixture. Spread a thin layer of spaghetti sauce on bottom of glass casserole dish. Place shells, open side down, in dish and cover with remaining sauce. Cover with foil. Bake at 350 degrees for about 35-40 minutes or until hot and bubbly. Place shells, open end down, onto plate and garnish with freshly grated parmesan cheese.

VEGAN SPINACH TOFU STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
• In food processor, crumble tofu. Add garlic, parsley, salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
• Cook frozen spinach according to package directions. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
• Coat bottom of casserole pan with sauce. Fill each jumbo shell with approx 2 tbsp of spinach tofu mixture . Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!

TERRIFIC TOFU STUFFED SHELLS

Steps:

• Boil the pasta shells according to the directions on the package.
• When cooked, strain and place in cool water or on wax paper; set aside.
• Preheat oven to 350 degrees.
• Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
• Shred soy mozzarella cheese in a bowl (if not already shredded).
• Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
• Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
• Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
• Place the stuffed shells in the baking pan.
• Drizzle a little of the spaghetti sauce over each shell.
• Cover tightly with foil and bake for 25 to 30 minutes.
• Let rest for 5 minutes and serve.
• Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.