Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. For sauce, heat oil in a medium saucepan over medium heat. Add onion and garlic; cook and stir about 3 minutes or until onion is tender. Carefully add undrained tomatoes, tomato sauce, dried basil and oregano (if using) and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Remove from heat; stir in snipped fresh basil and oregano (if using). Set aside 3/4 cup of the sauce; spoon the remaining sauce into a 2-quart rectangular baking dish. Set aside.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
For filling, place tofu in a blender or food processor. Cover and blend or process until smooth. Add egg, Parmesan (or Romano) cheese and pepper; cover and blend or process just until combined. Spoon about 3 tablespoons of the filling into each pasta shell. Arrange filled shells, filling-sides up, atop sauce in baking dish. Spoon the reserved 3/4 cup sauce over top.
Bake, covered, about 35 minutes or until heated through. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with shredded fresh basil.