Tofu and Cheese Stuffed Shells

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile in a small saucepan over medium heat combine carrot zucchini and onion. Pour in just enough water to cover; cook until tender and drain.

In a large bowl mash the tofu with a fork. Stir in carrot mixture Monterey Jack cheese 1/2 cup mozzarella cheese ricotta cheese egg while salt and pepper. Mix well and set aside.

In a medium saucepan over medium-high heat combine tomatoes tomato paste basil oregano garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.

Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.

Cover and bake in preheated oven for 25 minutes or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.