Baked Stuffed Shells
Recipe from Diabetic Living

Baked Stuffed Shells

by 1  person

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Servings: 6
Serving size: 2  shells
Prep Time: 40 mins
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  • 1   teaspoon 
    olive oil
  • 1/2  cup 
    chopped onion
  • 2   
    cloves garlic, minced
  • 1  14 1/2 ounce can 
    no-salt-added diced tomatoes, undrained
  • 1  8  ounce can 
    no-salt-added tomato sauce
  • 1   tablespoon 
    snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 2   teaspoons 
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/4  teaspoon 
  • 12   
    dried jumbo shell macaroni
  • 1  12 1/4 - 12 1/2 ounce package 
    extra-firm, silken-style tofu (fresh bean curd)
  • 1/4  cup 
    refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1/2  cup 
    finely shredded Parmesan or Romano cheese
  • 1/4  teaspoon 
    ground black pepper
  • 1/2  cup 
    shredded reduced-fat mozzarella cheese (2 ounces)
  • 2   tablespoons 
    shredded fresh basil (optional)
For sauce:

Preheat oven to 350 degrees F. In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until onion is tender. Carefully add undrained tomatoes, tomato sauce, dried basil and oregano (if using), and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Remove from heat; stir in snipped fresh basil and oregano (if using). Set aside 3/4 cup of the sauce; spoon the remaining sauce into a 2-quart rectangular baking dish. Set aside.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
For filling:

Place tofu in a blender or food processor. Cover and blend or process until smooth. Add egg, Parmesan cheese, and pepper; cover and blend or process just until combined. Spoon about 3 tablespoons of the filling into each pasta shell. Arrange filled shells, filling sides up, atop sauce in baking dish. Spoon the reserved 3/4 cup sauce over top.
Bake, covered, about 35 minutes or until heated through. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with shredded fresh basil.
Nutrition information
Per Serving: cal. (kcal) 234, Fat, total (g) 5, chol. (mg) 10, sat. fat (g) 2, carb. (g) 32, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 14, vit. A (IU) 485.9, vit. C (mg) 51.96, Thiamin (mg) 0.34, Riboflavin (mg) 0.35, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 357, Potassium (mg) 143, calcium (mg) 171.64, iron (mg) 1.8, Vegetables () 1, Starch () 2, Lean Meat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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