12 jumbo pasta shells
1/4 C. shredded carrot
2 T. sliced green onion
8 oz. tofu
1/2 C. low-fat ricotta cheese
1/2 C. shredded cheddar cheese
1/2 C. shredded mozzarella cheese (2 ounces)
1 beaten egg white
1 (16 oz.) can tomatoes, cut up
Half of a 6 oz. can tomato paste
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/2 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. fennel seed, crushed (optional)

Cook pasta shells according to package directions. Drain. Rinse
with cold water. Drain and set aside. Meanwhile, in a small
saucepan, cook carrot and green onion in a small amount of
water until tender. Drain.

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

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

Stuff each shell with about 1 rounded tablespoon of filling. Place
shells in an ungreased 8 x 8-inch baking dish. Pour sauce over
shells; top with remaining mozzarella cheese.

Bake, covered, in a 350ºF oven for 25 minutes or until hot.

Serves 4.

B-man :wink:

Each serving: 316 calories (36 percent from fat)