Tofu and Cheese Stuffed Shells

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Mix well and set aside.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    Pour sauce over shells.

14. 14

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

15. 15

    Sprinkle with remaining 1/2 cup mozzarella cheese.

* Per serving · 4 servings · Values may vary.