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1
Heat 1 tbs olive oil in a large nonstick pan; add ground beef and cook until a golden brown.
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2
Drain and set aside.
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3
Add more olive oil if necessary and then add garlic, chopped onion, 1 tbs dried basil; saute until onions are translucent and the garlic is fragrant.
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4
Add the ground beef, red wine, and bring to low simmer.
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5
Let simmer for 5-6 minutes.
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6
Preheat oven to 400 degrees.
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7
Cook pasta shells according to the package directions, but let remain a little al dente.
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8
Drain and rinse shells under cool water.
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9
Spread half the sauce across the bottom of a medium baking dish.
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10
Put tofu and all remaining ingredients except the cheese, pasta shells, and remaining sauce in a food processor and puree; add olive oil if necessary.
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11
Place tofu mixture into a large plastic seal-able bag.
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12
Cut off one corner (not to big a hole or you have tofu everywhere) and squeeze enough of the tofu mixture in each shell to fill all 16.
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13
If there is extra tofu mixture, add it to the remaining sauce and mix through.
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14
Arrange the shells over the sauce in the baking dish.
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15
Drizzle the shells with the remaining sauce.
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16
Cover the dish with the mozzarella.
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17
Bake for 20-30 minutes or until the cheese is melted and a little browned.
