Makes 10 shells
3 cups tomato sauce
4 ounce jumbo macaroni shells
1 1/2 pounds tofu mashed or 1 pound tofu, mashed and
1/2 pound mozzarella, Munster or Jack cheese, grated
1/4 cup fresh parsley, chopped
2 tablespoons onion powder
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon basil
Boil in salted water to al dente the jumbo shells.
Combine the tofu, cheese, parsley, and spices.
Spread 2 cups tomato sauce on the bottom of 9x9" pan. Spoon tofu
mixture into the cooked shells, about 1/3 cup per shell, and arrange
in the pan.
Add 1/2 cup water to the remaining sauce, then pour stripes of the
sauce over the top of the shells. Top with optional Parmesan cheese.
Bake at 350F until the tomato sauce is bubbly, about 25 min.