Guest guest Posted January 5, 2001 Report Share Posted January 5, 2001 * Exported from MasterCook * Tofu-Stuffed Shells Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces firm tofu -- mashed 2 quarts water 1/4 cup fresh parsley sprigs -- chopped 2 tablespoons onion powder 1/2 teaspoon dried basil 3 1/2 cups your favorite tomato sauce 4 ounces jumbo pasta shells -- cooked Parmesan cheese (optional) In a large bowl, mix the tofu, parsley, onion powder, salt, garlic, and basil. Spread 2 cups of the tomato sauce evenly onto the bottom 0f a 9 x 9-inch pan. Spoon the tofu mixture into the cooked shells, about 1/3 cup per shell, and arrange the shells in the pan. Pour the remaining sauce over the tops of the shells. Top with Parmesan cheese, if desired, and bake at 350F for 25 minutes, or until the tomato sauce is bubbly. Description: " Shell-ebrate with this lightning-quick, low-fat, deeply satisfying meal " Yield: " 10 shells " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 997 Calories; 32g Fat (27.8% calories from fat); 71g Protein; 117g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 7 1/2 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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