Baked Stuffed Shells

• Stuffing:
• 1/4 cup boiling water
• 6 sun-dried tomatoes
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (14-ounce) package reduced-fat firm tofu
• 1 egg, lightly beaten
• 18 cooked jumbo pasta shells
• Sauce:
• 1 tablespoon olive oil
• 1 3/4 cups chopped onion (about 1 large)
• 1 cup chopped green bell pepper (about 1 medium)
• 1 cup chopped red bell pepper (about 1 medium)
• 3 garlic cloves, minced
• Cooking spray
• 3/4 pound low-fat turkey breakfast sausage, casings removed
• 1/4 cup red wine
• 2 tablespoons no-salt-added tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (28-ounce) can organic crushed tomatoes
• 2 tablespoons grated fresh Parmesan cheese

1. Preheat oven to 350u0b0.
2. To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
3. To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; saute 6 minutes or until tender. Place onion mixture in a bowl.
4. Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
5. Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350u0b0 for 40 minutes or until bubbly.

stuffing, boiling water, tomatoes, mozzarella cheese, parmesan cheese, parsley, freshly ground black pepper, salt, egg, pasta shells, olive oil, onion, green bell pepper, red bell pepper, garlic, cooking spray, turkey, red wine, nosalt, oregano, basil, freshly ground black pepper, salt, tomatoes, parmesan cheese

Taken from www.myrecipes.com/recipe/baked-stuffed-shells (may not work)