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.