Three-Cheese-Stuffed Shells

To lower fat while boosting nutrition in this popular Italian pasta recipe, replace some of the high-fat cheeses with crumbled tofu.

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  • 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)
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.
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.
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.
To serve, sprinkle with additional parsley and Parmesan, if desired. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 257, Fat, total (g) 8, chol. (mg) 73, sat. fat (g) 2, carb. (g) 30, fiber (g) 2, pro. (g) 17, vit. A (RE) 216, vit. C (mg) 22, sodium (mg) 906, calcium (mg) 2221, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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