Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 cups tomato sauce
- 4 ounces jumbo macaroni shells
- 1 1/2 pounds tofu, mashed, or 1 pound tofu, mashed, and 1/2 pound mozzarella cheese, grated
- 1/4 cup fresh parsley, chopped
- 2 tablespoons onion powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- Parmesan cheese (optional)
- =
Directions
Boil macaroni shells in salted water to al dente.
Mix together tofu, parsley, onion powder, salt, garlic powder and basil. Spread 2 cups tomato sauce on the bottom of a 9-inch square pan. Spoon the tofu mixture into the cooked shells, about 1/3 cup per shell, and arrange in the pan. Add 1/2 cup water to the remaining sauce, then pour strips of sauce over the top of the shells. Top with Parmesan cheese, if desired. Bake at 350 degrees F until the tomato sauce is bubbly, about 25 minutes.