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1
Finely chop onion.
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2
Mince garlic.
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3
Drain tomatoes and reserve juice.
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4
Coarsely chop tomatoes.
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5
In a 12-inch skillet cook onion and garlic in oil over moderate heat until softened.
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6
Add tomatoes and reserved juice and cook over moderate heat, stirring occasionally, 40 minutes, or until thickened.
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7
Stir in vinegar, sugar, and salt and pepper to taste.
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8
Remove skillet from heat and cool sauce.
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9
Tomato sauce may be made 1 day ahead and chilled, covered.
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10
In a 5-quart kettle bring 4 quarts salted water to a boil for shells.
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11
In boiling water cook pasta until al dente and drain in a colander.
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12
Preheat oven to 350F.
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13
Drain tofu.
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14
Finely chop scallions.
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15
In a small bowl lightly beat egg.
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16
In a food processor blend tofu, scallions, egg, parsley, ricotta, and 1/2 cup mozzarella until smooth.
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17
Spread about 1 cup tomato sauce in a baking dish.
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18
Fill each pasta shell with about 1 tablespoon cheese mixture and arrange shells in one layer, cheese sides up, over sauce.
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19
Pour remaining tomato sauce over shells and sprinkle with remaining 1/4 cup mozzarella.
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20
Bake shells in middle of oven 30 minutes, or until sauce is bubbling and cheese is melted.
