Description Edit

Serves 4

Ingredients Edit

Directions Edit

  1. Cook pasta shells according to package directions. Drain.
  2. Rinse with cold water. Drain and set aside.
  3. Meanwhile, in a small saucepan, cook carrot and green onion in a small amount of water until tender. Drain.
  4. For filling, in a medium mixing bowl, mash tofu with a fork.
  5. Stir in the carrot-onion mixture, ricotta cheese, cheddar cheese, ¼ cup of the mozzarella, the egg white and ¼ teaspoon salt and ¼ teaspoon pepper.
  6. For sauce, in a saucepan, combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder and fennel seed.
  7. Bring to a boil, reduce heat.
  8. Simmer, uncovered, for 10 minutes.
  9. Stuff each shell with about 1 rounded tablespoon of filling.
  10. Place shells in an ungreased 8-inch square baking dish.
  11. Pour sauce over shells, top with remaining mozzarella cheese.
  12. Bake, covered, in a 350°F oven for 25 minutes or until hot.

Nutritional information Edit

Per serving: 316 calories (36 percent from fat)

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