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Preheat oven to 350. Cook pasta shells according to package directions. Grate 1/2 lb mozzarella and 1/2 lb soft tofu in food processor. In large bowl, combine 2 beaten egg whites, tofu, Mozzarella cheese, 1/3 c grated parmesan, 1/2 c chopped parsley, 1/3 c skim milk, 1/2 tsp pepper and 1 tsp. basil. Heat 3 1/2 c spaghetti sauce. When shells cool, use tablespoon to stuff 5-6 oz (24) large pasta shells with tofu-cheese mix. Spray two 9x10 inch round baking dishes with nonstick coating. Spread a small amount of sauce on pan and arrange stuffed shells. Drizzle shells with remaining sauce so they do not dry out while baking. Lay a piece of foil over pan (do not seal edges) and bake for 15 minutes. Or microwave uncovered 5 minutes. Garnish with parsley.
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Stuffed pasta shells May 11, 2007
