Recipe Tofu and Cheese Stuffed Shells (Vegetarian)

Required 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

Preparing/Cooking:

• 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.

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