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ShareBaked Stuffed Shells
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 234
- Protein(gm): 14
- Carbohydrate(gm): 32
- Fat, total(gm): 5
- Cholesterol(mg): 10
- Saturated fat(gm): 2
- Monosaturated fat(gm): 1
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 3
- Sugar, total(gm): 6
- Vitamin A(IU): 486
- Vitamin C(mg): 52
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 2
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 73
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 357
- Potassium(mg): 143
- Calcium(DV %): 172
- Iron(DV %): 2
- Vegetables(d.e): 1
- Starch(d.e): 2
- Lean Meat(d.e): 1
Diabetic Exchanges
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
- 1 8 ounce can no-salt-added tomato sauce
- 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 12 dried jumbo shell macaroni
- 1 12 1/4 - 12 1/2 ounce package extra-firm, silken-style tofu (fresh bean curd)
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
- 1/2 cup finely shredded Parmesan or Romano cheese
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
- 2 tablespoons shredded fresh basil (optional)
For sauce: 1. 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.
2. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
For filling: 3. 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.
4. Bake, covered, 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.
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