Tofu Cheese-stuffed Shells

Tofu Cheese-Stuffed Shells Recipe | Italian Cuisine

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Tofu Cheese-stuffed Shells is a delicious and satisfying vegetarian dish that combines the creaminess of tofu and cheese with the comforting flavors of tomato sauce and pasta shells. This recipe is perfect for a cozy family dinner or a special occasion.

History

Tofu Cheese-stuffed Shells is a modern twist on the classic Italian dish of stuffed shells. By incorporating tofu as a protein-rich and versatile ingredient, this recipe offers a healthier alternative to traditional cheese-filled shells.

Ingredients

12 jumbo pasta shells
0.25 cup shredded carrot
2 tbsp sliced green onion
8 oz (227 g) tofu
0.5 cup low-fat ricotta cheese
0.5 cup shredded cheddar cheese
0.5 cup shredded mozzarella cheese (2 oz (57 g))
1 beaten egg white
1 (16 oz (454 g)) can tomatoes, cut up
half of a 6 oz (170 g) can tomato paste
1 tsp dried basil, crushed
1 tsp dried oregano, crushed
0.5 tsp granulated sugar
0.25 tsp garlic powder
0.25 tsp fennel seed, crushed (optional)

How to prepare

Cook the pasta shells according to the package directions. Drain.
Rinse the cooked pasta shells with cold water. Drain and set aside.
Meanwhile, in a small saucepan, cook the carrot and green onion in a small amount of water until tender. Drain.
For the filling, mash the tofu with a fork in a medium mixing bowl.
Stir in the cooked carrot-onion mixture, ricotta cheese, cheddar cheese, 0.25 cup of the mozzarella, the egg white, 0.25 tsp of salt, and 0.25 tsp of pepper.
For the sauce, combine the undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder, and fennel seed in a saucepan.
Bring the sauce to a boil, then reduce the heat.
Simmer the sauce, uncovered, for 10 minutes.
Stuff each pasta shell with about 1 rounded tablespoon of the filling.
Place the stuffed shells in an ungreased 8-inch square baking dish.
Pour the sauce over the stuffed shells and top with the remaining mozzarella cheese.
Bake the dish, covered, in a 350°F (177°C) oven for 25 minutes or until hot.

Variations

Substitute the tofu with cooked ground meat or mushrooms for a different flavor profile.
Add spinach or kale to the filling for added nutrients and color.
Use different types of cheese, such as mozzarella or Parmesan, for a unique twist.

Cooking Tips & Tricks

Be sure to cook the pasta shells al dente to prevent them from becoming too soft when baked.

- Make sure to drain the tofu well before mashing it to remove excess moisture and prevent the filling from becoming too watery.

- Feel free to customize the filling with your favorite vegetables or herbs for added flavor and nutrition.

Serving Suggestions

Serve Tofu Cheese-stuffed Shells with a side salad and garlic bread for a complete and satisfying meal.

Cooking Techniques

Boil the pasta shells until al dente.

- Mash the tofu with a fork for a creamy filling.

- Simmer the tomato sauce to allow the flavors to meld together.

Ingredient Substitutions

Use cottage cheese instead of ricotta cheese.

- Substitute the cheddar cheese with Swiss or Gouda cheese.

- Replace the tofu with cooked chicken or turkey for a meatier filling.

Make Ahead Tips

You can prepare the filling and sauce ahead of time and assemble the dish just before baking. Store the components separately in the refrigerator until ready to use.

Presentation Ideas

Garnish the Tofu Cheese-stuffed Shells with fresh basil or parsley before serving for a pop of color and freshness.

Pairing Recommendations

Pair Tofu Cheese-stuffed Shells with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the creamy filling and tangy tomato sauce.

Storage and Reheating Instructions

Store any leftovers of Tofu Cheese-stuffed Shells in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Tofu Cheese-stuffed Shells contains approximately 300 calories.

Carbohydrates

Each serving of Tofu Cheese-stuffed Shells contains approximately 30 grams of carbohydrates.

Fats

Each serving of Tofu Cheese-stuffed Shells contains approximately 15 grams of fats.

Proteins

Each serving of Tofu Cheese-stuffed Shells contains approximately 20 grams of proteins.

Vitamins and minerals

Tofu Cheese-stuffed Shells are a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (cheese) and soy (tofu), which may be allergens for some individuals.

Summary

Tofu Cheese-stuffed Shells are a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Tofu Cheese-stuffed Shells are a delicious and nutritious vegetarian dish that is perfect for a family dinner or special occasion. With a creamy tofu and cheese filling and a flavorful tomato sauce, this recipe is sure to become a new favorite in your meal rotation.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was at a farmer's market browsing through the fresh produce when I stumbled upon a small booth selling homemade tofu and cheese. The vendor, a kind elderly woman with a twinkle in her eye, handed me a sample of her tofu cheese and it was unlike anything I had ever tasted before. Creamy, tangy, and just a hint of sweetness - I knew I had to learn how to make it myself.

I struck up a conversation with the woman, asking her about her tofu cheese and how she made it. She laughed and said it was a family recipe that had been passed down for generations. She then invited me to her home to learn how to make it from scratch.

As I entered her cozy kitchen, I was greeted by the warm aroma of herbs and spices. The woman introduced herself as Mrs. Chen and began to show me the ingredients needed to make the tofu cheese-stuffed shells. Tofu, ricotta cheese, Parmesan cheese, fresh herbs, and a secret blend of spices that she refused to reveal.

We started by making the tofu cheese, which involved blending silken tofu with ricotta cheese until smooth and creamy. Mrs. Chen added a generous amount of Parmesan cheese, chopped fresh basil, parsley, and a sprinkle of her secret spice blend. The mixture was then spooned into cooked pasta shells and baked until golden and bubbly.

As the shells baked in the oven, Mrs. Chen shared with me the story of how she learned to make tofu cheese. She explained that she had grown up in a small village in China where tofu was a staple in their diet. Her grandmother taught her how to make tofu from scratch using soybeans and a coagulant, and she had since adapted the recipe to include cheese for a unique twist.

I listened intently as Mrs. Chen shared her memories of cooking with her grandmother in their small kitchen, the smell of freshly made tofu filling the air. She spoke of the love and care that went into each dish, and how she had passed down her family recipes to her own children and grandchildren.

As we pulled the tofu cheese-stuffed shells out of the oven, the smell was intoxicating. The cheese had melted into a gooey, golden brown crust, and the aroma of herbs and spices filled the kitchen. Mrs. Chen plated the shells and sprinkled them with fresh basil before serving them to me with a smile.

I took a bite of the tofu cheese-stuffed shell and was transported to a world of flavor. The creamy tofu cheese mixed with the tangy ricotta and savory Parmesan was a match made in culinary heaven. The herbs and spices added a depth of flavor that I had never experienced before.

Mrs. Chen watched me with a gleam in her eye as I savored each bite, knowing that she had passed down her love of cooking and her cherished family recipe to a new generation. I thanked her profusely for sharing her knowledge and her delicious tofu cheese-stuffed shell recipe with me.

As I left Mrs. Chen's home that day, I knew that I had found a new favorite recipe that would become a staple in my own kitchen. I felt grateful for the chance to learn from such a talented and generous woman, and I knew that her tofu cheese-stuffed shells would be a dish that I would cherish for years to come.