Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 12 x Jumbo Pasta Shells
- 1/4 c. Carrot, Shredded
- 1 x Green Onion, Sliced
- 8 ounce Tofu, Liquid removed
- 1/2 c. Ricotta Cheese
- 1/2 c. Cheddar Cheese, Lowfat, Shredded
- 1/2 c. Mozzarella Cheese, Part Skim Lowfat milk, Shredded
- 1 x Egg White
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 can 16 Ounce Tomatoes, Cut Up
- 1/3 c. Tomato Paste
- 1 tsp Basil Leaves, Crushed
- 1 tsp Oregano, Crushed
- 1/2 tsp Sugar
- 1/4 tsp Garlic Pwdr
- 1/4 tsp Fennel Seed, Crushed
- Â Â Parmesan Cheese, Grated
Инструкции
- Cook pasta according to package directions; drain. Rinse with cool water.
- Drain; and set aside. Meanwhile, in a small saucepan cook carrot and green onion in a small amount of water until tender; drain.
- For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot mix, ricotta cheese, cheddar cheese, 1/4 c. of the mozzarella cheese, egg white, salt and pepper. Set aside.
- For sauce, in a medium saucepan combine undrained tomatoes, tomatoe paste, basil, oregano, sugar, garlic pwdr, and, if you like, fennel seed. Bring to boil, reduce heat. Simmer, uncovered, for 10 min.
- Stuff each cooked pasta shell with about 1 rounded Tbsp. of the filling. Place shells in an ungreased 2 qt square baking dish. Pour sauce over shells. Cover and bake in a 350 degree oven about 25 min or possibly until heated through. Sprinkle with remaining mozarella cheese. If you like, serve with Parmesan cheese.
- Makes 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 118 | 54% |
| Total Fat 13.22g | 17% |
| Saturated Fat 7.32g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 553mg | 23% |
| Potassium 439mg | 13% |
| Total Carbs 9.41g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.64g | 3% |
| Protein 16.34g | 26% |
