April Theme: cooking with CHEESE (sarah)

Tofu and Cheese Stuffed Shells

16oz jumbo pasta shells
1/3 cup grated carrot
1/4 cup shredded zucchini
3 tbs chopped onion
8oz soft tofu
1/2 cup shredded pepper-jack (or monterey jack) cheese
1 cup shredded mozzarella cheese (divided)
1/2 cup ricotta cheese
1 egg white
1/2 tsp salt
1/2 tsp pepper
24 oz pre-made pasta sauce
1 can diced tomatoes

1. Preheat oven to 350 degrees
2. Bring large pot of water to boil and cook pasta
3. Meanwhile in medium bowl mash tofu then add carrot, zucchini, onion, jack cheese, 1/2 mozzarella, ricotta cheese, egg white, salt and pepper. Mix well.
4. In sauce pan combine pasta sauce and drained diced tomatoes, heat until warm.
5. Stuff each shell with cheese/tofu mixture and place open side up in a lightly greased 9x12 baking dish. Pour sauce over shells
6. Cover and bake 25 min or until heated through. Sprinkle with more mozzarella (if desired) and fresh Parmesan (if desired).