Prep 20 mins
Cook 25 mins
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.
- 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
- 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.
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!
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.
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. :)