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Categories:
tomatoes cannellini beans Mozzarella cheese fresh basil Italian seasoning red pepper garlic pasta sauce cooking spray pasta shells Mozzarella cheese Parmesan cheese fresh basil
Viewed: 81 - Published at: 7 years agoIngredients
- 2 tablespoons sun-dried tomatoes, packed without oil
- 2 (10 1/2 ounce) packages tofu
- 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cansother white beans
- 1 cup shredded part-skim mozzarella cheese (4 oz.)
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 teaspoon italian seasoning
- 12 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 2 cups pasta sauce
- cooking spray
- 18 cooked jumbo pasta shells
- 12 cup shredded part-skim mozzarella cheese (2 oz.)
- 2 tablespoons grated parmesan cheese
- fresh basil (optional)
Method
- Preheat oven to 375*F.
- Place sundried tomatoes in a small bowl, cover with hot water.
- Cover and let stand 10 minutes.
- Drain well and chop.
- Place tofu in a food processor, and process until smooth.
- Spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2" thickeness.
- Cover with additional paper towels, and let stand 5 minutes.
- Scrape pureed tofu into food processor using a rubber spatula.
- Add chopped sundried tomatoes, beans, mozzarella cheese, basil, Italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.
- Spread 1 cup of pasta sauce on bottom of a 13x9" baking dish coated with cooking spray.
- Spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.
- Spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and Paramesan cheese evenly over shells.
- Bake ate 375*F for 30 minutes or until mozzarella cheese begins to brown.
- Garnish with fresh basil, if desired.
- Yield: 7 servings (2 shells) Enjoy!
- Points-9.
