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Cheese and Tofu-Filled Shells

12 jumbo pasta shells
1/4 cup grated carrot
1 green onion, sliced
8 ounces tofu, drained
1/2 cup ricotta cheese
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1 egg white
1/4 tsp salt
1/4 tsp pepper
1 16-ounce can tomatoes, chopped
1/3 cups tomato paste
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sugar
1/4 tsp garlic powder
1/4 teaspoon fennel seed, crushed
grated Parmesan cheese

Cook pasta according to directions on box. Rinse with cold water.
Set aside after drained. In a small saucepan, cook carrot and green
onion in a small amount of water till tender. Drain.

For filling, in a medium mixing bowl mash tofu with a fork. Stir
in carrot mixture, ricotta cheese, cheddar cheese, 1/4 cup of the
mozarella cheese, egg white, salt, and pepper. Set aside.

For sauce, in a medium saucepan combine undrained tomatoes, tomato
paste, basil, oregano, sugar and garlic powder. Bring to a boil,
reduce heat. Simmer, uncovered, for 10 minutes.

Stuff each cooked pasta shell with about 1 rounded tablespoon of
the filling. Place shells in an ungreased 2-quart square baking
dish. Pour sauce over shells. Cover and bake in a 350 degrees
Farenheit oven about 25 minutes or till heated through. Sprinkle
with remaining mozarella cheese. Serve.


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