Tofu and Cheese Stuffed Shells

Ingredients

• 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

Directions

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.