| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pasta |
4 |
Servings |
INGREDIENTS
|
|
***PASTA** |
| 12 |
oz |
Pasta shells |
|
|
***FILLING** |
| 2 |
lg |
Garlic cloves — minced |
| 12 |
oz |
Mushroom — coarsely |
|
|
Chopped |
| 1/2 |
c |
Red bell pepper — finely |
|
|
Chopped |
| 1 |
ts |
Thyme |
| 1/4 |
ts |
Salt — optional |
| 1/8 |
ts |
Pepper |
| 1 |
lb |
Tofu |
| 6 |
oz |
Mozzarella chese, fat free |
|
|
***SAUCE** |
| 1 |
c |
Scallions — thinly sliced |
| 2 |
c |
Fennel bulbs — finely |
|
|
Chopped |
| 1/2 |
ts |
Fennel seed |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Salt |
| 1 |
cn |
Tomatoes, canned — 14-16 |
|
|
Oz |
| 1 |
tb |
Tomato paste |
INSTRUCTIONS
PASTA: Cook Shells, Set aside, taking care to keep separate so they won't
stick. FILLING: While the Pasta cooks, saute garlic. Add mushrooms, red
pepper, thyme, salt and pepper. Cook until mushroom liquid evaporates.
Transfer mixture to a large bowl. Add the Tofu and Cheese to the mushroom
mixture, and toss to combine thoroughly. Press some of the filling into
each of the cooked shells. Set the stuffed shells in a shallow baking dish
that has been sprayed with oil. PreHeat the oven to 350 degreesF. SAUCE:
Saute scallions for three minutes. Add the fennel, fennel seed, pepper,
and salt, and cook the mixture, stirring often, another three minutes. Stir
in the tomatoes with their juice and the tomato paste, and cook the sauce 5
minutes longer. Pour the sauce over the stuffed shells, cover the shells
with foil, sealing the edges. Put the shells in the hot oven and bake for
15 minutes. Remove the foil, and continue baking the shells for another 5
to 10 minutes, or until dish is heated through.
Recipe By : Jane Brody's Good Food Gourmet
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Better to face the truth now, than after death”