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Stuffed Jumbo Shells


  • 3 cups tomato sauce
  • 4 ounces jumbo macaroni shells
  • 1 1/2 pounds tofu, mashed, or 1 pound tofu, mashed, and 1/2 pound mozzarella cheese, grated
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons onion powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon basil
  • Parmesan cheese (optional)


  1. Boil macaroni shells in salted water to al dente.
  2. Mix together tofu, parsley, onion powder, salt, garlic powder and basil. Spread 2 cups tomato sauce on the bottom of a 9-inch square pan. Spoon the tofu mixture into the cooked shells, about 1/3 cup per shell, and arrange in the pan.
  3. Add 1/2 cup water to the remaining sauce, then pour strips of sauce over the top of the shells. Top with Parmesan cheese, if desired.
  4. Bake at 350 degrees F until the tomato sauce is bubbly, about 25 minutes.

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