White Bean-And-Tofu Stuffed Shells

• 2 (10.5-ounce) packages firm tofu
• 2 (15-ounce) cans cannellini or other white beans, rinsed and drained
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons sun-dried tomatoes, packed without oil, rehydrated and chopped
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 2 cups low-sodium, low-fat pasta sauce
• Cooking spray
• 18 cooked jumbo macaroni shells
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Fresh basil (optional)

1. Preheat oven to 375u0b0.
2. Place tofu in a food processor; process until smooth. Spoon tofu onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape back into processor using a rubber spatula; add beans and next 6 ingredients (beans through garlic) and pulse until beans are coarsely chopped.
3. Spread 1 cup pasta sauce on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon 1/4 cup tofu mixture into each shell. Arrange shells in dish. Spoon remaining pasta sauce over shells; sprinkle with remaining cheeses. Bake at 375u0b0 for 30 minutes or until cheese begins to brown. Sprinkle with basil, if desired.
4. Note: Prepare extra macaroni shells to allow for breakage.

firm tofu, other white beans, mozzarella cheese, tomatoes, basil, italian seasoning, red pepper, garlic, pasta sauce, cooking spray, macaroni, mozzarella cheese, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/white-bean-and-tofu-stuffed-shells (may not work)