Tofu Cheese-stuffed Shells

Description
Serves 4

Ingredients

 * 12 jumbo pasta shells
 * ¼ cup shredded carrot
 * 2 tablespoons sliced green onion
 * 8 ounces tofu
 * ½ cup low-fat ricotta cheese
 * ½ cup shredded cheddar cheese
 * ½ cup shredded mozzarella cheese (2 ounces)
 * 1 beaten egg white
 * 1 (16 ounce) can tomatoes, cut up
 * half of a 6 ounce can tomato paste
 * 1 teaspoon dried basil, crushed
 * 1 teaspoon dried oregano, crushed
 * ½ teaspoon granulated sugar
 * ¼ teaspoon garlic powder
 * ¼ teaspoon fennel seed, crushed (optional)

Directions

 * 1) Cook pasta shells according to package directions. Drain.
 * 2) Rinse with cold water. Drain and set aside.
 * 3) Meanwhile, in a small saucepan, cook carrot and green onion in a small amount of water until tender. Drain.
 * 4) For filling, in a medium mixing bowl, mash tofu with a fork.
 * 5) Stir in the carrot-onion mixture, ricotta cheese, cheddar cheese, ¼ cup of the mozzarella, the egg white and ¼ teaspoon salt and ¼ teaspoon pepper.
 * 6) For sauce, in a saucepan, combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder and fennel seed.
 * 7) Bring to a boil, reduce heat.
 * 8) Simmer, uncovered, for 10 minutes.
 * 9) Stuff each shell with about 1 rounded tablespoon of filling.
 * 10) Place shells in an ungreased 8-inch square baking dish.
 * 11) Pour sauce over shells, top with remaining mozzarella cheese.
 * 12) Bake, covered, in a 350°F oven for 25 minutes or until hot.

Nutritional information
Per serving: 316 calories (36 percent from fat)