Recipe: Three-Cheese-Stuffed Shells (using ricotta, mozzarella, parmesan, and tofu)

THREE-CHEESE-STUFFED SHELLS

"In this low-fat version of stuffed shells, tofu replaces some of the cheese, boosting the protein and lowering the fat content. A trio of cheeses and Italian herbs ensures hearty, family-pleasing flavor."

12 dried jumbo pasta shells
8 ounces soft tofu (fresh bean curd)
1 beaten egg
1/2 cup light ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup finely shredded Parmesan cheese
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano, crushed
1/8 teaspoon black pepper
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and cut up
1 (8 ounce) can tomato sauce
Finely shredded Parmesan cheese (optional)
Snipped fresh parsley (optional)

Cook pasta according to package directions; drain. Spread pasta shells in a single layer on a piece of greased foil to cool completely.

Meanwhile, for filling, in a medium bowl mash tofu with a fork. Stir in egg, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, oregano, and pepper. Spoon a scant 1/4 cup filling into each cooked pasta shell. Arrange filled shells in a 2-quart square baking dish.

Combine the tomatoes and tomato sauce; pour over shells in baking dish.

Bake, covered, in a 350 degree F oven for 15 minutes.

Bake, uncovered, for 10 to 15 minutes more or until heated through. If desired, sprinkle with additional Parmesan cheese and parsley.

Makes 4 servings
Source: Better Homes and Gardens 3 Steps to Weight Loss based on a healthy eating plan by Lawrence Cheskin, M.D.