Recipe By : Jane Brody's Good Food Gourmet
Serving Size : 4 Preparation Time :1:30
Categories : Main Dishes Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pasta:
12 oz Pasta shells
Filling:
2 cl Garlic -- minced
12 oz Mushroom -- coarsely chopped
1/2 c Red bell pepper -- finely chopped
1 ts Thyme
1/4 ts Salt (optional)
1/8 ts Pepper
1 lb Tofu
6 oz Fat free mozzarella cheese
Sauce:
1 c Scallions -- thinly sliced
2 c Fennel bulbs -- finely chopped
1/2 ts Fennel seed
1/4 ts Pepper
1/8 ts Salt
16 oz Can tomatoes
1 tb Tomato paste
Pasta:
Cook Shells. Set aside, taking care to keep separate so they won't stick.
Filling:
While the Pasta cooks, saute garlic. Add mushrooms, red pepper,
thyme, salt, and pepper. Cook until mushroom liquid evaporates.
Transfer mixture to a large bowl. Add the tofu and cheese to the
mushroom mixture, and toss to combine thoroughly. Press some of the
filling into each of the cooked shells. Set the stuffed shells in a
shallow baking dish that has been sprayed with oil.
Preheat the oven to 350 degrees F.
Sauce:
Saute scallions for three minutes. Add the fennel, fennel seed,
pepper, and salt, and cook the mixture, stirring often, another three
minutes. Stir in the tomatoes with their juice and the tomato paste,
and cook the sauce 5 minutes longer. Pour the sauce over the stuffed
shells, cover the shells with foil, sealing the edges. Put the shells
in the hot oven and bake for 15 minutes. Remove the foil, and
continue baking the shells for another 5 to 10 minutes, or until dish
is heated through.
