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