BAKED STUFFED SHELLS

BAKED STUFFED SHELLS image

Number Of Ingredients 15

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1 teaspoonolive oil
1/2 cupchopped onion
2 clovesgarlic, minced
1 14.5-ounce canno-salt-added diced tomatoes, undrained
1 8-ounce canno-salt-added tomato sauce
1 tablespoonsnipped fresh basil or 1/2 teaspoon dried basil, crushed
2 teaspoonssnipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoonsalt
12 dried jumbo shell macaroni
1 12.3-ounce packageextra-firm, silken-style tofu (fresh bean curd)
1/4 cuprefrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1/2 cupfinely shredded Parmesan or Romano cheese
1/4 teaspoonground black pepper
1/2 cupshredded reduced-fat mozzarella cheese (2 ounces)
2 tablespoonsshredded fresh basil (optional)

Steps:

Preheat oven to 350°F. For sauce: In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until onion is tender. Carefully add 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 fresh basil and oregano (if using). Set aside 3/4 cup of the sauce; spoon the remaining sauce into a 2-quart rectangular baking dish. Set aside. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. 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, atop sauce in baking dish. Spoon the reserved 3/4 cup sauce over top. Bake, covered, about 35 minutes or until heated through. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with shredded fresh basil.