Bean And Tofu Stuffed Shells
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 7
- 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) cans other beans
- 1 cup shredded part-skim mozzarella cheese (4 oz.)
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 teaspoon italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 2 cups pasta sauce
- cooking spray
- 18 cooked jumbo pasta shells
- 1/2 cup shredded part-skim mozzarella cheese (2 oz.)
- 2 tablespoons grated parmesan cheese
- fresh basil (optional)
Recipe
- 1 preheat oven to 375*f.
- 2 place sundried tomatoes in a small bowl, cover with hot water.
- 3 cover and let stand 10 minutes.
- 4 drain well and chop.
- 5 place tofu in a food processor, and process until smooth.
- 6 spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2" thickeness.
- 7 cover with additional paper towels, and let stand 5 minutes.
- 8 scrape pureed tofu into food processor using a rubber spatula.
- 9 add chopped sundried tomatoes, beans, mozzarella cheese, basil, italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.
- 10 spread 1 cup of pasta sauce on bottom of a 13x9" baking dish coated with cooking spray.
- 11 spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.
- 12 spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and paramesan cheese evenly over shells.
- 13 bake ate 375*f for 30 minutes or until mozzarella cheese begins to brown.
- 14 garnish with fresh basil, if desired.
- 15 yield: 7 servings (2 shells) enjoy!
- 16 points-9.
No comments:
Post a Comment