Ingredients

How to make it

  • Cook pasta shells according to package directions for al dente pasta.
  • Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon of water if mixture is too thick.)
  • Add spinach; process until blended.
  • Drain shells, rinsing with cold water to stop the cooking process and cool to touch.
  • Stuff with tofu mixture.
  • In a small bowl, combine the tomatoes, tomato sauce and wine/broth.
  • Spread about 1/2 cup sauce in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray.
  • Arrange stuffed shells over sauce.
  • Top with remaining sauce.
  • Cover and bake at 350° for 25 minutes.
  • Uncover; sprinkle with mozzarella and remaining Romano cheese.
  • Bake 8-10 minutes longer or until shells are heated through and cheese is melted.
  • Nutrition Facts: (One serving = 3 stuffed shells) Calories: 262, Fat: 5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 754mg, Carbohydrate: 39g, Fiber: 4g, Protein: 14g
  • Diabetic Exch: 3 vegetable, 1-1/2 starch, 1 lean meat.

Reviews & Comments 2

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    " It was excellent "
    xeero ate it and said...
    Very, very good! After serving this to my in-laws, we started talking about vegetarianism and tofu, and if they would ever try tofu.... They all said YUCK TOFU. Little did they know they just finished some yummy tofu. Loved this one, we'll make it again and again!
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  • jo_jo_ba 7 years ago
    This is almost the same as my recipe, except mine has no cheese. These are yumyumyum!
    Was this review helpful? Yes Flag

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