21 pieces jumbo pasta shells, cooked
2 tablespoons onion powder
3 cup homemade spaghetti sauce, divided
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 1/2 lbs low-fat tofu, mashed
1/2 teaspoon basil
2 teaspoons parsley
2 tablespoons fat-free Parmesan cheese
Preheat oven to 350. Spread two cups spaghetti sauce in a 13 x 9″ pan; set aside.
Add half cup water to remaining sauce and set aside.
In a mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well.
Fill cooked shells with tofu mixture.
Place shells into pan. Pour spaghetti sauce mixture over top. Sprinkle parmesan cheese over top spaghetti sauce.
Bake for 25 minutes, or until bubbly.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrient Analysis per serving
Calories 114 kcal
Protein 7 g
Fat 1 g
Carbohydrate 19 g
Sodium 649 mg
Cholesterol 0 mg
Cooking with Basil