Vegetable cooking spray
1 3/4 c. finely chopped sweet red peppers (about 2 med.)
1/2 c. chopped onions
2 cloves garlic, minced
1 (14 1/2 oz.) can no-salt added whole tomatoes, undrained
1 (8 oz.) can no-salt added tomato sauce
1/2 tsp. dried Italian seasonings
1/4 tsp. salt
1/4 tsp. ground white pepper
12 jumbo pasta shells (4 1/2 oz.), uncooked
1/2 lb. firm tofu
1 1/4 c. part-skim Ricotta cheese
1/4 c. grated Parmesan cheese
1/2 c. minced fresh basil
1/2 c. minced fresh parsley

Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add sweet red pepper, onion, and garlic; saute until tender. Place sauteed vegetables and whole tomatoes in container of an electric blender or food processor; top with cover and process until smooth.

Pour mixture into a medium saucepan. Add tomato sauce, Italian seasoning, salt and white pepper; stir well. Bring mixture to a boil; reduce heat, and simmer uncovered 20 minutes.

Spread 1/2 cup tomato sauce mixture into an 11x7x2 inch baking dish coated with cooking spray; set aside. Reserve remaining tomato sauce mixture. Cook pasta shells according to package directions, omitting salt and fat. Drain and set aside. Wrap tofu in several layers of cheesecloth or paper towels; press lightly to remove excess moisture.

Remove cheesecloth; crumble tofu. Position knife blade in food processor bowl; add tofu and remaining ingredients. Process 1 minute or until smooth. Spoon tofu mixture evenly into pasta shells and place filled shells in prepared baking dish.

Top shells evenly with remaining tomato sauce mixture. Cover and bake at 400 degrees for 40 minutes. Yield: 6 servings. (232 calories per serving)