Tofu and Cheese Stuffed Shells recipe

4 servings

1 (16 ounce) package jumbo pasta shells

1/3 cup grated carrot

1/4 cup shredded zucchini

3 tablespoons chopped onion

1 (8 ounce) container tofu

1/2 cup shredded Monterey Jack cheese

1 cup shredded mozzarella cheese, divided

1/2 cup ricotta cheese

1 egg white

1/2 teaspoon salt

1/2 teaspoon pepper

2 (8 ounce) cans diced tomatoes

1/3 cup tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon garlic powder

1 teaspoon minced garlic

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion.

Pour in just enough water to cover; cook until tender and drain.

In a large bowl, mash the tofu with a fork.

Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper.

Mix well and set aside.

In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic.

Bring to a boil; reduce heat to low and simmer for 10 minutes.

Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling.

Place shells in an un greased 2-quart baking dish.

Pour sauce over shells.

Cover and bake in preheated oven for 25 minutes, or until heated through.

Sprinkle with remaining 1/2 cup mozzarella cheese.