| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Sami |
Pasta |
4 |
Servings |
INGREDIENTS
| 12 |
|
Jumbo Pasta Shells |
| 1/4 |
c |
Carrot; Shredded |
| 1 |
|
Green Onion; Sliced |
| 8 |
oz |
Tofu; Drained |
| 1/2 |
c |
Ricotta Cheese |
| 1/2 |
c |
Cheddar Cheese; Lowfat, Shredded |
| 1/2 |
c |
Mozzarella Cheese; Part Skim Milk; Shredded |
| 1 |
|
Egg White |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
16 Oz Tomatoes; Cut Up |
| 1/3 |
c |
Tomato Paste |
| 1 |
ts |
Basil Leaves; Crushed |
| 1 |
ts |
Oregano; Crushed |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Garlic Powder |
| 1/4 |
ts |
Fennel Seed; Crushed |
|
|
Parmesan Cheese; Grated |
INSTRUCTIONS
Cook pasta according to package directions; drain. Rinse with cold water.
Drain; and set aside. Meanwhile, in a small saucepan cook carrot and green
onion in a small amount of water till tender; drain.
For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot
mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella cheese,
egg white, salt and pepper. Set aside.
For sauce, in a medium saucepan combine undrained tomatoes, tomatoe paste,
basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring
to boil, reduce heat. Simmer, uncovered, for 10 minutes.
Stuff each cooked pasta shell with about 1 rounded tablespoon of the
filling. Place shells in an ungreased 2 quart square baking dish. Pour
sauce over shells. Cover and bake in a 350 degree oven about 25 minutes or
till heated through. Sprinkle with remaining mozarella cheese. If desired,
serve with Parmesan cheese. Makes 4 servings.
Date: Fri, 28 Jun 1996 22:03:40 -0700
From: Sami Hunter <samih@ix.netcom.com>
Recipe By: BH&G Cooking For Today, Vegetarian Recipes
MC-Recipe Digest #132
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”