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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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a low-cal recipe found in an old filing cabinet, I have had this before. Very very tasty. Ingredients:
21 pieces jumbo pasta shells, cooked |
2 tablespoons onion powder |
3 cups homemade spaghetti sauce or 3 cups store bought spaghetti sauce, divided |
1 1/2 teaspoons salt |
1/2 teaspoon garlic powder |
1 1/2 lbs low-fat tofu, mashed |
1/2 teaspoon basil |
2 teaspoons parsley |
2 tablespoons fat-free parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Spread two cups spaghetti sauce in a 13x9 inch pan and set aside.
3. Add 1/2 cup water to remaining sauce and set aside.
4. In a large mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well.
5. Fill cooked shells with tofu mixture.
6. Place shells into baking pan.
7. Pour remaining 1 cup spaghetti sauce with 1/2 cup water over the top.
8. Sprinkle parmesan cheese over top of spaghetti sauce.
9. Bake for 25 minutes or until bubbly.
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