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    You are in: Home / Recipes / Terrific Tofu Stuffed Shells Recipe
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    Terrific Tofu Stuffed Shells

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Kree's Note:

    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.

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    Ingredients:

    Yield:

    9x13 in ...

    Units: US | Metric

    Additional spices

    Directions:

    1. 1
      Boil the pasta shells according to the directions on the package.
    2. 2
      When cooked, strain and place in cool water or on wax paper; set aside.
    3. 3
      Preheat oven to 350 degrees.
    4. 4
      Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
    5. 5
      Shred soy mozzarella cheese in a bowl (if not already shredded).
    6. 6
      Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
    7. 7
      Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
    8. 8
      Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
    9. 9
      Place the stuffed shells in the baking pan.
    10. 10
      Drizzle a little of the spaghetti sauce over each shell.
    11. 11
      Cover tightly with foil and bake for 25 to 30 minutes.
    12. 12
      Let rest for 5 minutes and serve.
    13. 13
      Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.

    Ratings & Reviews:

    • on March 30, 2004

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2010

      55

      Hey Kree, thank you so much for sharing this recipe. I haven't had stuffed shells since having to go dairy free around 1998 due to food sensitivities, and I really missed food like this. These were really, really awesome and really easy. I used 2 t. oregano and 1 t. basil for flavor. I also skipped the parmesan cheese (I haven't found a good sub for this yet....) and the parsley. And, I put the tofu under a plate with weights (the jars of spaghetti sauce) to pull out more moisture and drain it before mixing the filling. I made the filling early in the morning on Christmas Eve and let the flavors mix for about 5-6 hours while we ran errands. Came home, made the shells, and stuffed them. It was really easy and fast. I use Tinkyada gluten-free pasta shells for the 1st time which said to decrease the (boiling) cooking time by 2 minutes if they were going to be used in baking. Next time, I would not do that because they were still not cooked after 30 minutes. I ended up having to add an extra 1/2 cup water to the pan and baking for another 15-20 minutes just to make them al dente. I am new to this, so I learned from the experience. Next time I will boil the pasta shells at least to al dente. My DH loved the shells, too, which is great because this is a very easy way to add tofu to our diet and not even notice it. It could also be fun to experiment with the filling. Maybe try subbing 1 extra firm silken tofu (Mori Nu lite) for the firm version. And, I wonder...adding roasted eggplant or broccoli might be really yummy, too.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2010

      45

      This was excellent! My husband suggested stuffed shells. I didn't have any ricotta, but I did have a couple of boxes of silken tofu. I halved the recipe and got about 14 shells, stuffed generously. I added frozen chopped spinach, about 1/4 cup of diced onion, and some red pepper flakes. I also used regular cheeses. I am anxious to see how this freezes, as it would be a great item to have on hand. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Terrific Tofu Stuffed Shells

    Serving Size: 1 (1428 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2269.3
     
    Calories from Fat 379
    16%
    Total Fat 42.1 g
    64%
    Saturated Fat 6.2 g
    31%
    Cholesterol 0.0 mg
    0%
    Sodium 5177.3 mg
    215%
    Total Carbohydrate 359.9 g
    119%
    Dietary Fiber 14.9 g
    59%
    Sugars 83.9 g
    335%
    Protein 106.8 g
    213%

    The following items or measurements are not included:

    vegan parmesan cheese

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