Tofu Cheese-stuffed Shells

== Description ==
Serves 4
== Ingredients ==
* 12 jumbo pasta shells
* ¼ cup shredded carrot
* 2 tablespoons sliced green onion
* 8 ounces tofu
* ½ cup low-fat ricotta cheese
* ½ cup shredded cheddar cheese
* ½ cup shredded mozzarella cheese (2 ounces)
* 1 beaten egg white
* 1 (16 ounce) can tomatoes, cut up
* half of a 6 ounce can tomato paste
* 1 teaspoon dried basil, crushed
* 1 teaspoon dried oregano, crushed
* ½ teaspoon granulated sugar
* ¼ teaspoon garlic powder
* ¼ teaspoon fennel seed, crushed (optional)
== Directions ==
# Cook pasta shells according to package directions. Drain.
# Rinse with cold water. Drain and set aside.
# Meanwhile, in a small saucepan, cook carrot and green onion in a small amount of water until tender. Drain.
# For filling, in a medium mixing bowl, mash tofu with a fork.
# Stir in the carrot-onion mixture, ricotta cheese, cheddar cheese, ¼ cup of the mozzarella, the egg white and ¼ teaspoon salt and ¼ teaspoon pepper.
# For sauce, in a saucepan, combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder and fennel seed.
# Bring to a boil, reduce heat.
# Simmer, uncovered, for 10 minutes.
# Stuff each shell with about 1 rounded tablespoon of filling.
# Place shells in an ungreased 8-inch square baking dish.
# Pour sauce over shells, top with remaining mozzarella cheese.
# Bake, covered, in a 350°F oven for 25 minutes or until hot.
== Nutritional information ==
Per serving: 316 calories (36 percent from fat)
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Category:Conchiglie Recipes
Category:Fennel seed Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes
Category:Mozzarella Recipes
Category:Basil Recipes
Category:Cheddar Recipes
Category:Oregano Recipes
Category:Ricotta cheese Recipes
Category:Tofu Recipes
Category:Carrot Recipes
Category:Green onion Recipes
Category:Egg white Recipes