Tofu and Cheese Stuffed Shells Recipe

• Water (as required)
• 1 (16 oZ) package jumbo Pasta Shells
• 1/3 cup Carrot (grated)
• ¼ cup Zucchini (shredded)
• 3 tbsp Onion (chopped)
• 1 (8 oZ) container Tofu
• ½ cup Monterey Jack Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded and divided)
• ½ cup Ricotta Cheese
• 1 Egg White
• ½ tsp Salt
• ½ tsp Pepper
• 2 (8 oZ) cans Tomatoes (diced)
• 1/3 cup Tomato Paste
• 1 tsp dried Basil
• 1 tsp dried Oregano
• ¼ tsp Garlic Powder
• 1 tsp Garlic (minced)

• Preheat oven to 350 °F (175 °C).
• Add enough water to a large pot. Add salt to taste. Boil the water.
• Add pasta shells. And cook for 8 to 10 minutes till tender. Drain and set aside.
• Place a small saucepan over medium heat and combine together carrot, zucchini and onion.
• Add water enough to cover the vegetables. Cover the saucepan and cook till tender. Drain thereafter and keep aside.
• Take large bowl and mash the tofu using a fork.
• Add the cooked carrot mixture, Monterey Jack cheese, ½ cup mozzarella cheese, ricotta cheese, egg white, salt and pepper. Mix well.
• Place another medium saucepan over medium-high heat and add tomatoes, tomato paste, basil oregano, garlic powder and garlic. Stir well.
• Boil the mixture and reduce heat to low. Simmer for 10 minutes.
• Stuff each cooked pasta shell with 1 heaped tablespoon of the tofu mixture.
• Place the stuffed shells in an un-greased 2-quart baking dish.
• Pour the tomato sauce over the shells.
• Cover the dish and bake for 25 minutes till heated well.
• Sprinkle the shells with the remaining ½ cup mozzarella cheese.
• Serve hot.