Recipe Name light stuffed Pasta shells Submitted by hannahlah Recipe Description This is a lightened version of the popular pasta dish, cheese stuffed shells Quantity 24 Quantity Unit shells Prep Time (minutes) 120 Cook Time (minutes) 40 Ready In (minutes) 160

light stuffed shells Ingredients Amount Measure 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 Steps Sequence Step 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 Ingredients Amount Measure 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 Steps Sequence Step 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.