Lactose Free Veggie Stuffed Shells Food

LACTOSE-FREE VEGGIE-STUFFED SHELLS

Lactose-Free Veggie-Stuffed Shells image

"I wanted my family to get the benefits of soy, so I tweaked a traditional recipe. This is a low-fat, great-tasting dish that everyone will enjoy." Kimberly Hammond - Kingwood, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 package (12 ounces) jumbo pasta shells
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
1 package (12.3 ounces) silken extra-firm tofu
3 tablespoons lemon juice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (3.8 ounces) sliced ripe olives, drained
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (24 ounces) meatless spaghetti sauce
1/4 cup pine nuts

Steps:

Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer., In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells., Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts. , Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 198 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 485mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

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