Cheesy Stuffed Shells

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I've cooked vegetarian for about 25 years now and made more cheese-and-spinach-stuffed pasta dishes than I can count, but I never once thought of substituting tofu for part of the cheese--very nice! I always use ricotta, not cottage, but other than that I thought it was a great recipe. A little tip for those who thought the sauce was too thin--once it's all together, buzz it in the blender. I use a hand-held immersion blender (you know, the thing Emril always refers to as the "boat motor" but you can use a regular stand-up blender also; just let it cool off first or be very careful as blending hot liquid can be dangerous. You end up with a thicker, lighter colored sauce, almost like a bolognese, and it hides the veggies even better. My son is 21 now and still not a fan of vegetables--if he knew how many veggies he's eaten over the years hidden in red pasta sauces he'd probably just fall over and die!

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This was delicious but whoever rated this as "Easy" is off her rocker. Prep time is actually much longer. Stuffing pasta shells in pretty time consuming work.

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This is an awesome recipe and the kids loved it.

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I took the recipe from the food network channel and followed along with the ingredients and the dish came out unbelievably tasty. My family loved it so much I need to make it again for dinner this week. Thank you ....

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This recipe came out pretty good. I like the mixture of tofu and the homemade pasta sauce. It's really not that hard to make. My family loved it.

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The whole family enjoyed, quick and easy to after a night of running everyone to their different sport practices. Thank You!


I want to see a LOT more of this show!!!!

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I made the recipe for the tofu mixture exactly as directed however; I substituted the sauce from a jar. The entire dish was sooo good! My family requested that I make it again. Thanks Melissa for one of the best ever!

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I'm always up for new and interesting ways to get more nutrition into our lives so I thought I'd give this a try. My husband and I hate zucchini but I actually liked this sauce. Next time though I'll play with adding some more spices for some added zing (perhaps fire-roasted crushed tomatoes?. I also was impressed with the filling and couldn't taste the tofu at all! :

Some tips: I split this recipe as I made it so I have half-size pan of this in my freezer for another dinner, another day. Since this took some time and patience to make, freezing portions of meals like this is essential for my being able to save tiem later on. Also, this recipe was never advertised as being at $10 dinner. However because I keep a well-stocked pantry and freezer, the only things I had to buy "out of the norm" were the jumbo shells, zucchini, and tofu. : I like your creativity Melissa and look forward to what you have to offer next!

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I just dont have the space in my kitchen to accomodate all these ingredients to make your sauce, so I did go out and buy the things I did not have. I even bought tofu, which I do not care for. I really wanted to try this. I am not trying to hide veggies from any kids, so I left them out. This recipe came out borderline ok. I wouldnt make it again. Tyler Florence uses a sauce in his italian recpies that is far less expensive and has much more flavor. All in all, this dish cost me over $35.00 to make, I could have gone out to dinner with that kind of money, and I especially wouldnt try to make this on a weeknight. Too far too long.

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Dear Melissa
This is a great dish. Followed recipe, as I always do the first time. Would'nt change a thing.