Ingredients

• 12  dried jumbo pasta shells
• 8  ounces soft tofu (fresh bean curd), drained
• 1  egg, beaten
• 1/2  cup low-fat ricotta cheese
• 1/2  cup shredded mozzarella cheese
• 1/4  cup finely shredded Parmesan cheese
• 2  tablespoons snipped fresh parsley
• 1/2  teaspoon dried oregano, crushed
• 1  14-1/2-ounce can Italian-style stewed tomatoes, cut up
• 1  8-ounce can tomato sauce
•   Snipped fresh parsley (optional)
•   Finely shredded Parmesan cheese (optional)

Directions

1. Cook pasta shells about 12 minutes or until tender but still firm; drain. Cool shells in a single layer on a piece of greased foil.

2. Meanwhile, for filling, mash tofu in a bowl with a fork. Stir in egg, ricotta cheese, mozzarella cheese, Parmesan cheese, the 2 tablespoons parsley, and oregano. Stir in 1/8 teaspoon pepper. Spoon a scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish.

3. Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350 degree F oven for 15 minutes. Uncover and bake 10 to 15 minutes more or until heated through.

4. To serve, sprinkle with additional parsley and Parmesan, if desired. Makes 4 servings.