These jumbo shells are stuffed with a blend of tofu, egg and Parmesan cheese and are topped with a low-sodium homemade tomato sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 with foil, 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 Facts

234 calories; 5.4 g total fat; 2.3 g saturated fat; 10 mg cholesterol; 357 mg sodium. 143 mg potassium; 31.6 g carbohydrates; 3.1 g fiber; 6 g sugar; 14 g protein; 482 IU vitamin a iu; 9 mg vitamin c; 3 mcg folate; 167 mg calcium; 2 mg iron; 24 mg magnesium;