Best 3 Tofu And Cheese Stuffed Shells Recipes

Looking for a delicious and unique vegetarian meal? Try our tofu and cheese stuffed shells! This hearty and flavorful dish is perfect for a special occasion or a weeknight dinner. The shells are filled with a creamy mixture of tofu, ricotta cheese, Parmesan cheese, spinach, and herbs. They are then baked in a marinara sauce until golden brown.

This recipe also includes instructions for making your own marinara sauce from scratch. But if you're short on time, you can use your favorite store-bought sauce. We also have a recipe for a simple side salad that pairs perfectly with the stuffed shells.

Here are some additional details about the recipes in this article:

* The tofu and cheese stuffed shells recipe is vegetarian and can be made vegan by using vegan cheese.
* The marinara sauce recipe is made with fresh tomatoes, garlic, onions, and herbs. It can be made ahead of time and stored in the refrigerator for up to a week.
* The side salad recipe is a simple combination of mixed greens, tomatoes, cucumbers, and a vinaigrette dressing.

We hope you enjoy these recipes!

Let's cook with our recipes!

CHEESE-STUFFED SHELLS

Cheese-Stuffed Shells image

When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. -Lori Mecca, Grants Pass, Oregon

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings (2 casseroles).

Number Of Ingredients 23

Ingredients

1 pound bulk Italian sausage
1 large onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
1 large egg, lightly beaten
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup 4% cottage cheese
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon, optional
24 jumbo pasta shells, cooked and drained
SAUCE:
1 can (29 ounces) tomato sauce
1 tablespoon dried minced onion
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired. , Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving., Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 397 calories, Fat 23g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1097mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.

TERRIFIC TOFU STUFFED SHELLS

Terrific Tofu Stuffed Shells image

These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards at www.helpforibs.com, although I tweaked it a little.

Provided by Kree6528

Categories Pasta Shells

Time 45m

Yield 1 9x13 inch pan

Number Of Ingredients 12

Ingredients

1 (26 ounce) jar spaghetti sauce (I use Ragu lite)
1 (12 ounce) box jumbo pasta shells
2 (12 ounce) boxes firm silken tofu (I use Mori Nu lite)
8 ounces soy mozzarella cheese (optional)
4 ounces vegan parmesan cheese
1/2-1 teaspoon salt
1 teaspoon oregano or 1 teaspoon basil (or both)
1 teaspoon parsley
garlic powder
onion powder
chives
pepper

Steps:

Boil the pasta shells according to the directions on the package.
When cooked, strain and place in cool water or on wax paper; set aside.
Preheat oven to 350 degrees.
Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
Shred soy mozzarella cheese in a bowl (if not already shredded).
Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
Place the stuffed shells in the baking pan.
Drizzle a little of the spaghetti sauce over each shell.
Cover tightly with foil and bake for 25 to 30 minutes.
Let rest for 5 minutes and serve.
Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.

Nutrition Facts : Calories 2269.4, Fat 42.1, SaturatedFat 6.3, Sodium 5177.4, Carbohydrate 359.9, Fiber 14.9, Sugar 84, Protein 106.8

CHEESE STUFFED SHELLS

Cheese Stuffed Shells image

Make and share this Cheese Stuffed Shells recipe from Food.com.

Provided by Robbie Rice

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs, beaten
30 ounces ricotta cheese, lowfat okay
2 cups shredded mozzarella cheese, lowfat okay
3/4 cup grated parmesan cheese, lowfat okay
1/2 cup fresh parsley sprig, chopped
1 teaspoon salt
1 dash black pepper
12 ounces shell pasta, jumbo, prepared
26 ounces spaghetti sauce, lowfat okay
1/4 cup grated parmesan cheese, lowfat okay

Steps:

Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
Combine eggs, cheeses, and seasonings in bowl.
Spoon about 3 Tbls. cheese mixture into each cooked shell.
Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
Sprinkle cheese over sauce.
Bake in 350F degrees oven for 30 minutes.

Tips:

For a crispier shell, cook the pasta al dente.
Use a large pot of boiling water to cook the pasta shells. This will help to prevent them from sticking together.
To prevent the tofu from becoming dry, use a silken or extra-firm tofu.
If you don't have ricotta cheese, you can substitute it with cottage cheese or cream cheese.
To make the dish more flavorful, use a variety of cheeses, such as Parmesan, mozzarella, and cheddar.
Serve the shells immediately after they are baked. This will help to keep them crispy.

Conclusion:

Tofu and cheese stuffed shells are a delicious and easy-to-make dish that is perfect for a weeknight meal. The tofu adds a healthy boost of protein, while the cheese provides a rich and creamy flavor. With a few simple tips, you can make this dish even more delicious. So next time you're looking for a quick and easy meal, give tofu and cheese stuffed shells a try!