* Exported from MasterCook * Tofu And Cheese-Stuffed Shells Recipe By : BH&G Cooking For Today, Vegetarian Recipes Serving Size : 4 Preparation Time :45:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Jumbo pasta shells 1/4 c Carrot -- shredded 1 Green onion -- sliced 8 oz Tofu -- drained 1/2 c Ricotta cheese 1/2 c Low-fat cheddar cheese -- - shredded 1/2 c Mozzarella cheese -- shredded 1 Egg white 1/4 ts Salt 1/4 ts Pepper 16 oz Can tomatoes -- cut up 1/3 c Tomato paste 1 ts Basil leaves -- crushed 1 ts Oregano -- crushed 1/2 ts Sugar 1/4 ts Garlic powder 1/4 ts Fennel seed -- crushed Parmesan cheese -- grated Cook pasta according to package directions; drain. Rinse with cold water. Drain; and set aside. Meanwhile, in a small saucepan cook carrot and green onion in a small amount of water until tender; drain. For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella cheese, egg white, salt, and pepper. Set aside. For sauce, in a medium saucepan combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to boil, reduce heat. Simmer, uncovered, for 10 minutes. Stuff each cooked pasta shell with about 1 tb (rounded) of the filling. Place shells in an ungreased 2 qt square baking dish. Pour sauce over shells. Cover and bake in a 350°F oven about 25 minutes or until heated through. Sprinkle with remaining mozzarella cheese. If desired, serve with Parmesan cheese. No one will ever know that these giant pasta shells contain tofu... unless you tell! Yield: 4 Servings - - - - - - - - - - - - - - - - - -