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Recipe Friday: Stuffed Shells

Plant and animal protein blends are gathering momentum, both in new grocery store products and in recipes. Consider blends of ground beef and mushrooms sold in retail stores. Similarly, home cooks may opt to combine equal amounts of ground beef or ground turkey with TSP (textured soy protein) for burgers on the grill. Vegetable dips can be made with a blend of packaged silken tofu and sour cream or mayonnaise. Using soyfoods such as tofu and TSP (also called TVP or textured vegetable protein) is a simple way to prepare meals that satisfy omnivores, vegetarians and flexitarians alike.

Check out this recipe from The Soyfoods Council.

For more recipes from our Recipe Friday series and beyond, click here

Photo courtesy of the Soyfoods Council

Easy Stuffed Shells


18 large pasta shells         
1 26-ounce jar of your favorite pasta sauce
1 egg                               
1 (12.3-ounce) package silken soft tofu (mashed)
2 cups shredded mozzarella cheese, divided
¾ cups grated Parmesan cheese, divided     
2 tablespoons chopped fresh parsley


  1. Cook pasta shells according to package directions; drain. Preheat oven to 350°F. Spray bottom of 13 X 9 X 2-inch glass baking dish with non-stick cooking spray. In large bowl, beat egg. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cups Parmesan cheese and the parsley.
  2. To assemble, spread 1 cup of the sauce in baking dish. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
  3. Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Yield: 6 servings.

***If meat is desired, add 2 cups ground beef, chicken, turkey or pork that has been browned. Drain fat off before adding to tofu mixture.


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