PREP: 40 minutes BAKE: 37 minutes STAND: 10 minutes OVEN: 350°F MAKES 6 servings
- 1⁄2 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1 8-ounce can no-salt-added tomato sauce
- 1 tablespoon snipped fresh basil or 1⁄2 teaspoon dried basil, crushed
- 2 teaspoons snipped fresh oregano or 1⁄2 teaspoon dried oregano, crushed
- 1⁄4 teaspoon salt
- 12 dried jumbo shell macaroni*
- 1 12.3-ounce package extra-firm, silken-style tofu (fresh bean curd)
- 1⁄4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
- 1⁄2 cup finely shredded Parmesan or Romano cheese (2 ounces)
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup shredded reduced-fat mozzarella cheese (2 ounces)
- 2 tablespoons shredded fresh basil (optional)
1 Preheat oven to 350°F. For sauce, in a medium saucepan cook onion and garlic in hot oil over medium heat about 3 minutes or until onion is tender, stirring occasionally. Stir in undrained tomatoes, tomato sauce, dried basil and oregano (if using), and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Remove from heat; stir in snipped basil and oregano (if using). Set aside 3⁄4 cup of the sauce; spread the remaining sauce in the bottom of an ungreased 2-quart rectangular baking dish.
2 Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
3 For filling, place tofu in a blender or food processor; cover and blend or process until smooth. Add egg, Parmesan cheese, and pepper; cover and blend or process just until combined. Spoon about 3 tablespoons of the filling into each pasta shell. Arrange filled shells, filling sides up, on sauce in baking dish. Spoon the reserved 3⁄4 cup sauce over shells.
4 Bake, covered, about 35 minutes or until heated through. Sprinkle with mozzarella cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, sprinkle with shredded basil.
PER SERVING: 234 cal., 5 g total fat (2 g sat. fat), 10 mg chol., 357 mg sodium, 32 g carb., 3 g fiber, 14 g pro.
*tip
Cook a few extra shells to replace any that tear during cooking.
