Cheesy Stuffed Shells

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The sauce was bland and needed seasoning. Skip the tofu and use ricotta in place of tofu and cottage cheese. Needs lots of work to give this dish some flavor. Definitely not a keeper.

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added meat and loved them...

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I didn't LOVE the sauce, but it was fine. The filling was great...light and airy. Make sure to season it well, though. Mine was a bit bland because I didn't use kosher salt, just a dash of regular salt.

See my full review at alittlenoshDOTblogspotDOTcom/2011/04/healthy-stuffed-shells.html

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This is one of my FAVORITE recipes. It does take a little bit to make, but it is super easy and absolutely delicious. It's easy to customize, too! Love it!!

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This was a big hit with my family. I didn't tell them that there was tofu in it until everyone had already said that they liked it!
I didn't grate the veggies, because I like a more rustic presentation and I didn't need to be sneaky and hide the veggies from my kids. They like vegetables!
This will certainly be a frequently made dinner at our house!

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Everyone loved this andI will surely use the sauce recipe againe. The tofu and cottage cheese had the same texture as ricotta. Great tasting! It made more than one pan full so have a smaller pan handy.

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I like the veggies in the sauce , but I would use peppers instead of celery and love cheese stuffed shells BUT I don't understand the need to use cottage cheese instead of ricottta ?
so I would skip the cottage cheese and use deli style ricotta and also skip the tofu

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I am gong to try this, as a Weight Watcher I wonder how many points a serving has. will check it out. I love pasta and veggies...

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What a surprisingly delicious recipe. I am of Italian decent, so I am weary when I see recipes that do not stick to tradition. I am always looking for meatless dishes to have at least once or twice a week that still have protein.
My friend and I did some mass cooking to make meals to freeze so I will have some prepared dishes for after my baby arrives. There is a lot of prep work with the vegetables more so because we were making two batches. My husband gobbled one of the batches up and couldn't believe it was ricotta and tofu. He is happy to know we have more in our freezer. Again, great use of veggies and protein in this yummy dish.

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I, too was worried about this one because of all of the reviews, but I'm so glad I went ahead and made it for Sunday dinner! It took a long time to prepare. A few pieces of advice --- When the recipe calls for 2 cups of water, use less (about 1 1/2 cups and use chicken broth (or vegetable broth if you are a vegetarian. Also, use more cheese! For the final 5 minutes of baking, I took the dish out and piled several slices of provolone cheese on the top and put the oven on BROIL to brown the cheese. And I added lots more "spice" than the recipe called for, i.e., I added a few more cloves of diced garlic to the pan when I sauteed the vegetables and a tsp of salt along with the basil & oregano. Oh, and I have to say - I cook all of my pasta in chicken broth - it makes a huge difference for the flavor! Lastly, it could have easily fed 8 people.