Three-Cheese-Stuffed Shells Recipe
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To lower fat while boosting nutrition in this popular Italian pasta recipe, replace some of the high-fat cheeses with crumbled tofu.
Ingredients
- 12 dried jumbo pasta shells
- 8 ounces soft tofu (fresh bean curd), drained
- 1 egg, beaten
- 1/2 cup low-fat ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely shredded Parmesan cheese
- 2 tablespoons snipped fresh parsley
- 1/2 teaspoon dried oregano, crushed
- 1 14-1/2-ounce can Italian-style stewed tomatoes, cut up
- 1 8-ounce can tomato sauce
- Snipped fresh parsley (optional)
- Finely shredded Parmesan cheese (optional)
- Cook pasta shells about 12 minutes or until tender but still firm; drain. Cool shells in a single layer on a piece of greased foil.
- Meanwhile, for filling, mash tofu in a bowl with a fork. Stir in egg, ricotta cheese, mozzarella cheese, Parmesan cheese, the 2 tablespoons parsley, and oregano. Stir in 1/8 teaspoon pepper. Spoon a scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish.
- Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350 degree F oven for 15 minutes. Uncover and bake 10 to 15 minutes more or until heated through.
- To serve, sprinkle with additional parsley and Parmesan, if desired. Makes 4 servings.
- Calories 257, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 73 mg, Sodium 906 mg, Carbohydrate 30 g, Fiber 2 g, Protein 17 g. Daily Values: Vitamin A 21%, Vitamin C 38%, Calcium 220%, Iron 17%.
- Percent Daily Values are based on a 2,000 calorie diet
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