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Terrific Tofu Stuffed Shells

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.

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Kree6528
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@Kree6528
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"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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  1. Jackies Mom
    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.
    Reply
  2. anne in apex
    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. :)
    Reply
  3. Chocokind
    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.
    Reply
  4. Pamplemoussee
    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.
    Reply
  5. DustyandSarah
    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!
    Reply
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