Recipe by Kree
These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards at www.helpforibs.com, although I tweaked it a little.
Top Review by LorenLou
What a great first experience with tofu for me! This recipe was delicious, and no one in my family had a clue that such a thing as tofu was in it! I made with "regular" mozzarella & parmesan cheeses, used only basil (no oregano), added a good amount of garlic powder and used inexpensive canned Hunt's Traditional spaghetti sauce, and it couldn't have been more perfect. Also made a pan of meat sauce on the side as my DH requires meat with his meals (we're from Texas!) This one's a keeper!
- 1 (26 ounce) jar spaghetti sauce (I use Ragu lite)
- 1 (12 ounce) box jumbo pasta shells
- 2 (12 ounce) boxes firm silken tofu (I use Mori Nu lite)
- 8 ounces soy mozzarella cheese (optional)
- 4 ounces vegan parmesan cheese
- 1⁄2-1 teaspoon salt
- 1 teaspoon oregano or 1 teaspoon basil (or both)
- 1 teaspoon parsley
- garlic powder
- onion powder
Directions See How It's Made
- 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.