Tofu Cheese Pasta Bake

    (108)
    55 minutes

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


    97 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (108)

    Reviews in English (79)

    by
    17

    I thought this was OK, maybe a little dry. My 10 yr old loves it though. No one knew about the tofu either. I used extra firm tofu and pressed it dry, then mashed it up with the cheese. I then added in garlic, oregano, basil. I shredded the carrots and zucchini and boiled them for a couple of minutes before adding in. I didn't use the whole box of shells, but it gave me a full 9x13 pan worth. I topped it with a roasted garlic and onion jarred pasta sauce, for the flavor.  -  03 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    15

    Excellent. I did without the ricotta & instead used 14oz. of firm tofu. As well, I substituted the cheese with mozzarella soy cheese. Came out fabulously. Even the "dairy people" didn't notice anything weird. Loved by all.  -  23 Jul 2003  (Review from Allrecipes USA and Canada)

    by
    15

    I didn't have ricotta, so I left it out, and the recipe was still wonderful. Very easy to make, tastes great, and extremely nutitious. A real winner that I'll make again and again....  -  14 Mar 2002  (Review from Allrecipes USA and Canada)

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