White Bean And Tofu Stuffed Shells Recipes

SHELLS WITH WHITE BEANS

Steps:

• Heat oil in a large, deep skillet over medium heat.
• Add onion and celery to skillet and cook, stirring occasionally for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in tomatoes and beans, oregano, basil, red pepper flakes and dash of salt. Bring to a boil. Reduce heat to medium-low and simmer, covered for 12 minutes.
• Meanwhile, cook pasta following package directions. Drain, and return to pot. Add tomato and bean mixture. Top with cheese, if desired.

WHITE BEAN AND TOFU STUFFED SHELLS

Steps:

• Preheat oven to 375*F.
• Place sundried tomatoes in a small bowl, cover with hot water.
• Cover and let stand 10 minutes.
• Drain well and chop.
• Place tofu in a food processor, and process until smooth.
• Spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2" thickeness.
• Cover with additional paper towels, and let stand 5 minutes.
• Scrape pureed tofu into food processor using a rubber spatula.
• Add chopped sundried tomatoes, beans, mozzarella cheese, basil, Italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.
• Spread 1 cup of pasta sauce on bottom of a 13x9" baking dish coated with cooking spray.
• Spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.
• Spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and Paramesan cheese evenly over shells.
• Bake ate 375*F for 30 minutes or until mozzarella cheese begins to brown.
• Garnish with fresh basil, if desired.
• Yield: 7 servings (2 shells) Enjoy!
• Points-9.