Tofu and Cheese Stuffed Shells Recipe

Ingredients <br>- 1 (16 ounce) package jumbo pasta shells <br>- ⅓ cup grated carrot <br>- ¼ cup shredded zucchini <br>- 3 tablespoons chopped onion <br>- 1 (8 ounce) container tofu <br>- ½ cup shredded Monterey Jack cheese <br>- 1 cup shredded mozzarella cheese, divided <br>- ½ cup ricotta cheese <br>- 1 egg white <br>- ½ teaspoon salt <br>- ½ teaspoon pepper <br>- 2 (8 ounce) cans diced tomatoes <br>- ⅓ cup tomato paste <br>- 1 teaspoon dried basil <br>- 1 teaspoon dried oregano <br>- ¼ teaspoon garlic powder <br>- 1 teaspoon minced garlic <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: 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. <br>step 3: 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. <br>step 4: 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. <br>step 5: 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. <br>step 6: 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. <br>step 7: Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese. <br>

Ingredients
- 1 (16 ounce) package jumbo pasta shells
- ⅓ cup grated carrot
- ¼ cup shredded zucchini
- 3 tablespoons chopped onion
- 1 (8 ounce) container tofu
- ½ cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup ricotta cheese
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 (8 ounce) cans diced tomatoes
- ⅓ cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 teaspoon minced garlic

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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.
step 6: 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.
step 7: 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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