White Bean and Tofu Stuffed Shells

• 2 tablespoons sun-dried tomatoes, packed without oil
• 2 (10 1/2 ounce) packages tofu
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cansother white beans
• 1 cup shredded part-skim mozzarella cheese (4 oz.)
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1 teaspoon italian seasoning
• 12 teaspoon crushed red pepper flakes
• 3 cloves garlic, minced
• 2 cups pasta sauce
• cooking spray
• 18 cooked jumbo pasta shells
• 12 cup shredded part-skim mozzarella cheese (2 oz.)
• 2 tablespoons grated parmesan cheese
• fresh basil (optional)

1. Preheat oven to 375*F.
2. Place sundried tomatoes in a small bowl, cover with hot water.
3. Cover and let stand 10 minutes.
4. Drain well and chop.
5. Place tofu in a food processor, and process until smooth.
6. Spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2" thickeness.
7. Cover with additional paper towels, and let stand 5 minutes.
8. Scrape pureed tofu into food processor using a rubber spatula.
9. Add chopped sundried tomatoes, beans, mozzarella cheese, basil, Italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.
10. Spread 1 cup of pasta sauce on bottom of a 13x9" baking dish coated with cooking spray.
11. Spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.
12. Spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and Paramesan cheese evenly over shells.
13. Bake ate 375*F for 30 minutes or until mozzarella cheese begins to brown.
14. Garnish with fresh basil, if desired.
15. Yield: 7 servings (2 shells) Enjoy!
16. Points-9.

tomatoes, cannellini beans, mozzarella cheese, fresh basil, italian seasoning, red pepper, garlic, pasta sauce, cooking spray, pasta shells, mozzarella cheese, parmesan cheese, fresh basil

Taken from www.food.com/recipe/white-bean-and-tofu-stuffed-shells-108647 (may not work)