light stuffed shells |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7 | ounces | pasta shells | 1 | block | extra firm tofu (block 1lb) | 1 | cup | ricotta cheese | 1 | cup, large curd (not packed) | cottage cheese | 1/2 | cup (8 fl oz) | Fat Free Greek Yogurt | 1/2 | cup | grated parmesan | 1/2 | cup, shredded | low-fat mozzarella | 1/2 | cup | grated parmesan | 1/4 | cup | 1 1/2 cartons Egg Beaters | 2 | teaspoons | black pepper | 1 | dash | salt | 2 | tablespoons | garlic powder | 3 | tablespoons | basil | 2 | tablespoons | oregano (fresh) chopped | 2 | tablespoons | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | cook shells according to package directions drain and rinse. | | 2 | place tofu in food processor and blend until smooth. Place in large bowl. | | 3 | add ricotta and cottage cheese, mix well with hand blender | | 4 | add yogurt, blend | | 5 | add garlic powder, salt and pepper and mix well. | | 6 | roughly chop herbs and place in bowl with cheese mixture. Process with hand blender until herbs are finely chopped and well mixed in. | | 7 | set aside until ready to fill shells. |
sauce |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 | tablespoons | Onion, dehydrated flakes | 1 | cup (8 fl oz) | water | 8 | cloves | garlic minced | 14.5 | ounces | diced tomatoes (28 oz can) | 2 | cans (15 oz) | Hunt's Diced Tomatoes with juice | 4 | medium whole (2-3/5" dia) | medium tomatoes | 2 | tablespoons | herbs de province | 1 | tablespoon | basil (dried) | 1 | tablespoon | oregano, dried | 2 | tablespoons | garlic powder | 1 | teaspoon | black pepper | 1 1/2 | teaspoons | Paprika, smoked | 1/2 | teaspoon | regular chili powder | 1 | dash | red peppers (hot), crushed | 1 | cup | cream, half and half, fat free | 4 | tablespoons | basil | 4 | tablespoons | oregano (fresh) chopped | 4 | tablespoons chopped | Chives | 4 | tablespoons | Parsley, Chopped Fresh Italian | 1 | tablespoon | olive oil | 2 | fliud ounces | red wine | 1/3 | cups | grated parmesan | 1/2 | cup, shredded | low-fat mozzarella |
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Steps
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Sequence
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Step
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| | 1 | rehydrate onions in 1 cup water. Press garlic. saute onions and garlic until lightly browned. | | 2 | add tomato sauce, and canned tomatoes | | 3 | chop fresh tomatoes and add to sauce | | 4 | add herbs, garlic powder, salt, pepper and wine. | | 6 | place in blender and add fat free half and half and process until smooth. This part is optional. It is equally good not processed and with out the half and half | | 7 | place 2 8.5 by 11 baking dishes on counter.Spray with cooking spray. Put 1 quarter of the sauce in each. fill shells with 1/4 cup cheese mixture. Place 12 shells in each dish. Divide the rest of the sauce in half and pour half over the shells in each dish. cover and bake in oven until heated through, about 35 minutes. | | 8 | mix cheeses.
remove from oven, uncover and sprinkle 1/2 cup cheese over each dish. Place in oven uncovered and bake about 5 more minutes. remove from oven, sprinkle with chopped herbs and serve. |
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