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White Bean and Tofu Stuffed Shells

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“I got this from a Weight Watcher's magazine, saving it here to try. Looks wonderful!”

Ingredients Nutrition


  1. Preheat oven to 375*F.
  2. Place sundried tomatoes in a small bowl, cover with hot water.
  3. Cover and let stand 10 minutes.
  4. Drain well and chop.
  5. Place tofu in a food processor, and process until smooth.
  6. Spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2" thickeness.
  7. Cover with additional paper towels, and let stand 5 minutes.
  8. Scrape pureed tofu into food processor using a rubber spatula.
  9. Add chopped sundried tomatoes, beans, mozzarella cheese, basil, Italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.
  10. Spread 1 cup of pasta sauce on bottom of a 13x9" baking dish coated with cooking spray.
  11. Spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.
  12. Spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and Paramesan cheese evenly over shells.
  13. Bake ate 375*F for 30 minutes or until mozzarella cheese begins to brown.
  14. Garnish with fresh basil, if desired.
  15. Yield: 7 servings (2 shells) Enjoy!
  16. Points-9.

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