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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Ingredients
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    12   
    dried jumbo pasta shells
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    8   ounces 
    soft tofu (fresh bean curd), drained
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    1   
    egg, beaten
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    1/2  cup 
    low-fat ricotta cheese
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    1/2  cup 
    shredded mozzarella cheese
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    1/4  cup 
    finely shredded Parmesan cheese
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    2   tablespoons 
    snipped fresh parsley
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    1/2  teaspoon 
    dried oregano, crushed
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    1  14 1/2 ounce can 
    Italian-style stewed tomatoes, cut up
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    1  8  ounce can 
    tomato sauce
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    Snipped fresh parsley (optional)
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    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.
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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