White Bean-and-Tofu Stuffed Shells

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 7

Ingredients:

2 (10.5-ounce) packages firm tofu

2 (15-ounce) cans cannellini or other white beans, rinsed and drained

1 cup (4 ounces) shredded part-skim mozzarella cheese

2 tablespoons sun-dried tomatoes, packed without oil, rehydrated and chopped

1 tablespoon chopped fresh or 1 teaspoon dried basil

1 teaspoon dried italian seasoning

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

2 cups low-sodium, low-fat pasta sauce

cooking spray

18 cooked jumbo macaroni shells

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

2 tablespoons grated parmesan cheese

fresh basil (optional)

Directions:

1. Preheat oven to 375°.
2. Place tofu in a food processor; process until smooth. Spoon tofu onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape back into processor using a rubber spatula; add beans and next 6 ingredients (beans through garlic) and pulse until beans are coarsely chopped.
3. Spread 1 cup pasta sauce on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon 1/4 cup tofu mixture into each shell. Arrange shells in dish. Spoon remaining pasta sauce over shells; sprinkle with remaining cheeses. Bake at 375° for 30 minutes or until cheese begins to brown. Sprinkle with basil, if desired.
4. Note: Prepare extra macaroni shells to allow for breakage.

By RecipeOfHealth.com