Stuffed Pasta Shells with Tofu Mushroom Sauce

Ingredients

• 1 2 uncooked jumbo pasta shells
• 2 teaspoons olive oil
• 1 (8-ounce) package pre-sliced mushrooms
• 1 garlic clove, minced
• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
• 1/2 (12-ounce) package soft tofu, drained
• 1/3 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• Cooking spray
• 3/4 cup (3 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Cook pasta shells according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat; add oil. Add mushrooms and garlic; cook 4 minutes or until tender.
3. Stir in tomatoes and next 4 ingredients; bring to a boil. Reduce heat; simmer, stirring occasionally, 20 minutes or until slightly thick. Remove from heat. Let stand 5 minutes.
4. Preheat oven to 350°.
5. Spoon 1/4 cup sauce into an 11 x 7-inch baking dish coated with cooking spray.
6. Spoon sauce evenly into cooked shells. Arrange shells in baking dish. Sprinkle with cheese and parsley.
7. Cover and bake at 350° for 20 minutes or until bubbly and cheese melts.