Tofu Cheese Pasta Bake
A healthy, beautiful and delicious pasta bake with jumbo pasta shells and added tofu for extra protein.
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
- Preheat oven to 180 degrees C.
- 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.
- 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.
- 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.
- 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.
- Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an ungreased baking dish. Pour sauce over shells.
- 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:
(109)
Reviews in English (80)
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)
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)
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)