LOW FAT-White Bean & Tofu Stuffed Shells

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* Exported from MasterCook *

 

White Bean-and-Tofu Stuffed Shells

 

Recipe By :

Serving Size : 7 Preparation Time :0:00

Categories : March '97 Pasta

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 (10 1/2-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 basil

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)

 

Preheat oven to 375º.

 

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.

 

Spread 1 cup pasta sauce on bottom of a 13 × 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 375º for 30 minutes or until cheese begins to brown. Sprinkle with

basil, if desired.

 

Serving Size: 2 shells

 

Source:

" Cooking Light, March 1997, p.174 "

Copyright:

" © Cooking Light "

 

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Per serving: 479 Calories (kcal); 11g Total Fat; (19% calories from fat); 30g

Protein; 68g Carbohydrate; 14mg Cholesterol; 526mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : Prepare extra macaroni shells to allow for breakage.

Nutr. Assoc. : 0 27197 921 0 0 0 2130706543 0 0 620 896 0 305 921 0 87