Stuffed Shells


  • 2 pkg. firm, water-packed tofu, drained and squeezed dry

  • 1/2 tsp. salt

  • 1/2 cup raw cashews or slivered almonds

  • 2 Tblsp. lemon juice

  • 2 tsp. salt

  • 12 oz. roasted red peppers with liquid

  • 1 cup cooked butternut squash* OR peeled sweet potato OR peeled potato

  • 2 tsp. onion powder

  • 1 tsp. garlic powder

  • 1/2 cup water

  • 1 16-oz box of pasta shells or 16 oz. lasagna noodles

  • 4-5 cups oil-and-sugar-free spaghetti sauce

*you can find cubed butternut squash in bags in the freezer section of grocery stores.


  1. Crumble tofu into bowl and sprinkle with 1/2 tsp. salt.

  2. Put everything else in the blender and blend 2 minutes until completely smooth.

  3. Pour over tofu and mix well.

  4. Boil pasta shells for 3 minutes. Drain. Run cool water over shells and drain again (if using lasagna noodles, no need to cook noodles).

  5. Put a cup of sauce in the bottom of a 13x9 casserole dish.

  6. Stuff shells with tofu mixture and place in casserole dish.

  7. Cover with sauce, then foil, and bake at 350 until heated through (about 30-35 minutes).

  8. For lasagna, layer as usual, cover tightly with foil and bake for 60 minutes at 350.

  9. Remove cover and bake 15 minutes more.

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