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Ingredientes
- 12 ounce Pasta shells
- 2 lrg Garlic cloves -- chopped
- 12 ounce Mushroom -- coarsely
- Â Â Minced
- 1/2 c. Red bell pepper -- finely
- Â Â Minced
- 1 tsp Thyme
- 1/4 tsp Salt -- optional
- 1/8 tsp Pepper
- 1 lb Tofu
- 6 ounce Mozzarella chese, fat free
- 1 c. Scallions -- thinly sliced
- 2 c. Fennel bulbs -- finely
- Â Â Minced
- 1/2 tsp Fennel seed
- 1/4 tsp Pepper
- 1/8 tsp Salt
- 1 can Tomatoes, canned -- 14-16
- Â Â Ounce
- 1 Tbsp. Tomato paste
Direcciones
- PASTA: Cook Shells, Set aside, taking care to keep separate so they will not stick. FILLING: While the Pasta cooks, saute/fry garlic. Add in mushrooms, red pepper, thyme, salt and pepper. Cook till mushroom liquid evaporates.
- Transfer mix to a large bowl. Add in the Tofu and Cheese to the mushroom mix, 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 which has been sprayed with oil. PreHeat the oven to 350 degreesF. SAUCE: Saute/fry scallions for three min. Add in the fennel, fennel seed, pepper, and salt, and cook the mix, stirring often, another three min. Stir in the tomatoes with their juice and the tomato paste, and cook the sauce 5 min longer. Pour the sauce over the stuffed shells, cover the shells with foil, sealing the edges. Put the shells in the warm oven and bake for 15 min. Remove the foil, and continue baking the shells for another 5 - 10 min, or possibly till dish is heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 4 servings | |
| Calories 440 | |
| Calories from Fat 43 | 10% |
| Total Fat 4.92g | 6% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 390mg | 16% |
| Potassium 1040mg | 30% |
| Total Carbs 76.99g | 21% |
| Dietary Fiber 6.5g | 22% |
| Sugars 7.91g | 5% |
| Protein 23.07g | 37% |
