Italian Puff

Puff pastry shells are filled with an Italian-style tomato and pesto-flavored rice, zucchini, ricotta and tofu filling.

Recipe Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium zucchini, diced
2 tablespoons sherry
3 cups cooked rice*
1 (14.5-ounce) can Italian style tomatoes
1/4 cup prepared pesto
2 large egg whites
1/2 of a (10.5-ounce) package firm tofu, mashed
1 cup ricotta cheese
6 frozen puff pastry shells

Cooking Directions:

1. Heat oil in large skillet; sauté onion and garlic over medium heat 2 minutes. Add zucchini and sherry; sauté 5 minutes until soft. Remove from heat; stir in rice, tomatoes and pesto. Set aside.
2. Bake puff pastry shells 15 minutes.
3. Meanwhile lightly beat egg whites in medium bowl. Stir in tofu and ricotta cheese. Add tofu mixture to zucchini mixture.
4. Spoon zucchini mixture into center of each half-baked pastry shell.
5. Bake stuffed shells 400°F (205°C) 15 more minutes.

Makes 8 servings.

*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.

Recipe provided courtesy of USA Rice Federation.