You are here: Home » Recipes » Easy Stuffed Shells Easy Stuffed Shells Recipe by Our Cookbook Collection Yield 6 servings Tofu stands in for ricotta cheese in these reduced fat pasta shells. PrintEmail Ingredients 18 large pasta shells1 -- (26-ounce) jar of your favorite pasta sauce1 -- egg1 -- (12.3-ounce) package silken soft tofu, mashed2 cups shredded mozzarella cheese, divided3/4 cup grated Parmesan cheese, divided2 tablespoons chopped fresh parsley Instructions Cook pasta shells according to package directions; drain. Preheat oven to 350F. 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. 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. 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. Recipe by Barb Overlie.