Baked Stuffed Shells

Baked Stuffed Shells

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From: Diabetic Living Magazine

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

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 tablespoon snipped fresh basil or ½ teaspoon dried basil, crushed
  • 2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • 12 dried jumbo shell macaroni
  • 1 12¼ to 12½-ounce package extra-firm, silken-style tofu (fresh bean curd)
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • ½ cup finely shredded Parmesan or Romano cheese
  • ¼ teaspoon ground black pepper
  • ½ cup shredded reduced-fat mozzarella cheese (2 ounces)
  • 2 tablespoons shredded fresh basil (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°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 ¾ cup of the sauce; spoon the remaining sauce into a 2-quart rectangular baking dish. Set aside.
  2. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
  3. 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 ¾ cup sauce over top.
  4. 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 information

  • Serving size: 2 shells
  • Per serving: 234 calories; 5 g fat(2 g sat); 3 g fiber; 32 g carbohydrates; 14 g protein; 3 mcg folate; 10 mg cholesterol; 6 g sugars; 482 IU vitamin A; 9 mg vitamin C; 167 mg calcium; 2 mg iron; 357 mg sodium; 143 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 lean protein, 1 vegetable

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