Tofu and Cheese Stuffed Shells

I'm not a huge tofu fan, but with the cheese and tomato sauce you can't even tell its there:)

• 12 jumbo pasta shells
• 1/4 cup shredded carrot
• 1 green onion, sliced (2 tablespoons)
• 8 ounces tofu (fresh bean curd), drained
• 1/2 cup ricotta cheese
• 1/2 cup shredded cheddar cheese (2 ounces)
• 1/2 cup shredded mozzarella cheese (2 ounces)
• 1 egg white
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 14-1/2 ounce can tomatoes, cut up
• 1/2 of a 6-ounce can (1/3 cup) tomato paste
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• Grated Parmesan cheese (optional)

Cook pasta 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 carrot mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella cheese, the egg white, salt, and pepper. Set aside.

For sauce, in a medium saucepan combine undrained tomatoes, tomato paste, basil,oregano, sugar, garlic powder, and, if desired, fennel seed. 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 degree F oven about 25 minutes or until heated through. Sprinkle with remaining mozzarella cheese. If desired, serve with Parmesan cheese. Makes 4 servings.

Make-Ahead Tip: Prepare stuffed shells but do not bake. Cover and chill up to 24 hours. To heat, bake, covered, in a 350 degree F oven for 45 to 50 minutes or until heated through. Serve as above