Baked Stuffed Shells

PREP: 40 minutes BAKE: 37 minutes STAND: 10 minutes OVEN: 350°F MAKES 6 servings

  • 1⁄2 cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 8-ounce can no-salt-added tomato sauce
  • 1 tablespoon snipped fresh basil or 1⁄2 teaspoon dried basil, crushed
  • 2 teaspoons snipped fresh oregano or 1⁄2 teaspoon dried oregano, crushed
  • 1⁄4 teaspoon salt
  • 12 dried jumbo shell macaroni*
  • 1 12.3-ounce package extra-firm, silken-style tofu (fresh bean curd)
  • 1⁄4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1⁄2 cup finely shredded Parmesan or Romano cheese (2 ounces)
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup shredded reduced-fat mozzarella cheese (2 ounces)
  • 2 tablespoons shredded fresh basil (optional)

1 Preheat oven to 350°F. For sauce, in a medium saucepan cook onion and garlic in hot oil over medium heat about 3 minutes or until onion is tender, stirring occasionally. Stir in undrained tomatoes, tomato sauce, dried basil and oregano (if using), and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Remove from heat; stir in snipped basil and oregano (if using). Set aside 3⁄4 cup of the sauce; spread the remaining sauce in the bottom of an ungreased 2-quart rectangular baking dish.

2 Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.

3 For filling, place tofu in a blender or food processor; cover and blend or process until smooth. Add egg, Parmesan cheese, and pepper; cover and blend or process just until combined. Spoon about 3 tablespoons of the filling into each pasta shell. Arrange filled shells, filling sides up, on sauce in baking dish. Spoon the reserved 3⁄4 cup sauce over shells.

4 Bake, covered, about 35 minutes or until heated through. Sprinkle with mozzarella cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, sprinkle with shredded basil.

PER SERVING: 234 cal., 5 g total fat (2 g sat. fat), 10 mg chol., 357 mg sodium, 32 g carb., 3 g fiber, 14 g pro.


Cook a few extra shells to replace any that tear during cooking.