White Bean-and-Tofu Stuffed Shells


  • ½ teaspoon crushed red pepper
  • 2 (15-ounce) cans cannellini or other white beans, rinsed and drained
  • 2 cups low-sodium, low-fat pasta sauce
  • 2 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • Cooking spray
  • + 7 more ingredients
    • 2 tablespoons grated Parmesan cheese
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 18 cooked jumbo macaroni shells
    • 1 cup (4 ounces) shredded part-skim mozzarella cheese
    • Fresh basil (optional)
    • 2 (10.5-ounce) packages firm tofu
    • 2 tablespoons sun-dried tomatoes, packed without oil, rehydrated and chopped

Preheat oven to 375°.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 ingr...

View full recipe at My Recipes


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