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Ingredients

• 12 dried jumbo pasta shells
• 8 ounces soft tofu (fresh bean curd), drained
• 1 egg, beaten
• 1/2 cup low-fat ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese
• 2 tablespoons snipped fresh parsley
• 1/2 teaspoon dried oregano, crushed
• 1 14 1/2 ounce can Italian-style stewed tomatoes, cut up
• 1 8 ounce can tomato sauce
• Snipped fresh parsley (optional)
• Finely shredded Parmesan cheese (optional)

Description

To Lower Fat While Boosting Nutrition In This Popular Italian Pasta Recipe, Replace Some Of The High-fat Cheeses With Crumbled Tofu.

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