Parmesan,Mozzarella and Ricotta Cheese are the featured ingredients in these tasty stuffed pasta shells .
You need
12 dried jumbo pasta shells
8 oz soft tofu (fresh bean curd) drained
1 egg beaten
1/2 cup low fat ricotta cheese
1/2 cup Mozzarella cheese
1/4 cup finely shredded Parmesan cheese
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano crushed
1 14 1/2 ounce can stewed tomatoes
1 8 ounce can tomato sauce
How to
Cook pasta about 12 minutes or until tender but still firm Cool shells
Meanwhile for filling mash tofu in a bowl with a fork. Stir in egg,ricotta cheese,Parmesan cheese, the 2 tablespoons Parsley and oregano. Stir in 1/8 teaspoon pepper. Spoon a scant 1/4 cup filling into each cooked shell. Arrange in a square baking dish
Combine undrained tomatoes and tomato sauce,pour over shells in baking dish. Bake covered in a 350 degree oven for 15 minutes . Uncover and bake 10-15 minutes more
To serve, sprinkle with Parmesan cheese
No comments:
Post a Comment