Tofu Cheese Pasta Bake

Tofu Cheese Pasta Bake


97 people made this

A healthy, beautiful and delicious pasta bake with jumbo pasta shells and added tofu for extra protein.


Serves: 4 

  • 450g jumbo pasta shells
  • 1/3 cup grated carrot
  • 1/4 cup grated zucchini
  • 3 tablespoons chopped onion
  • 220g tofu
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated mozzarella cheese, divided
  • 1/2 cup ricotta cheese
  • 1 egg white
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 400g tinned diced tomatoes
  • 1/3 cup tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 teaspoon minced garlic

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Preheat oven to 180 degrees C.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
  4. In a large bowl, mash the tofu with a fork. Stir in carrot mixture, all cheese, egg white, salt and pepper. Mix well and set aside.
  5. In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
  6. Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an ungreased baking dish. Pour sauce over shells.
  7. Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

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