Terrific Tofu Stuffed Shells

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!

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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.

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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. :)

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I was having trouble finding a tofu recipe that we liked, until I found this one. Simple and tasty. I used the spaghetti sauce from recipe 294580, Mama Maroni's Meatballs and Sauce with this (1/2 recipe), and it was great. Used regular mozzarella and parmesan cheeses.

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Yummy yummy. This was really good. I've been trying new vegetarian recipes lately, so this was something I really wanted to make. I used 2% milk mozzerella and fresh grated parm because the family is not vegan at all. We love our cheese. I split the recipe in half and added a box of frozen spinach. I stuffed about 16 shells with the amount I had which was perfect for three people and leftovers. I will totally be making this again.

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This was lovely. We're vegetarian and my husband has UC & Diabetes, so it was great to find a recipe I didn't have to modify the heck out of ~ thanks!

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