Parmesan, mozzarella, and ricotta cheeses are the featured ingredients in these tasty stuffed pasta shells that make a great vegetarian meal when served alongside a fresh garden salad. To lower the fat content of this Italian specialty while boosting the nutritional value, replace some of the high-fat cheeses with additional tofu.
Three-Cheese-Stuffed Shells:
Ingredients:
12 dried jumbo pasta shells
8 ounces soft tofu (fresh bean curd), drained
1 egg, beaten
1/2 cup low-fat ricotta cheese
1/2 cup shredded 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 Italian-style stewed tomatoes, cut up
1 8-ounce can tomato sauce
Snipped fresh parsley (optional)
Finely shredded Parmesan cheese (optional)
Directions:
1. Cook pasta shells about 12 minutes or until tender but still firm; drain. Cool shells in a single layer on a piece of greased foil.
2. Meanwhile, for filling, mash tofu in a bowl with a fork. Stir in egg, ricotta cheese, mozzarella 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 filled shells in a 2-quart square baking dish.
3. Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350 degree F oven for 15 minutes. Uncover and bake 10 to 15 minutes more or until heated through.
4. To serve, sprinkle with additional parsley and Parmesan, if desired. Makes 4 servings.