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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

40 mins
1 hr 25 mins


Ingredient Checklist


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.

  • 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

235 calories; protein 14g; carbohydrates 31.6g; dietary fiber 3.1g; sugars 6.3g; fat 5.4g; saturated fat 2.3g; cholesterol 9.8mg; vitamin a iu 481.7IU; vitamin c 8.7mg; folate 3.4mcg; calcium 167mg; iron 1.9mg; magnesium 23.9mg; potassium 143mg; sodium 357.5mg.