3 1/2 c. spaghetti sauce
1/2 lb. soft curd tofu
1/2 lb. part-skim Mozzarella cheese
1/3 c. grated Parmesan cheese
1/2 c. fresh parsley, chopped
1/3 c. skim milk
1/2 tsp. pepper
1 tsp. basil
2 egg whites, beaten
Lg. pasta shells, 5-6 oz. (approx. 24)

Recipe can be made ahead and frozen or refrigerated until ready for baking. Shells can be reheated after baking.

1. Cook pasta shells according to package directions.

2. Meanwhile, grate Mozzarella cheese and tofu in food processor.

3. In large bowl, combine egg whites, tofu, Mozzarella cheese, Parmesan cheese, parsley, milk, pepper and basil.

4. Heat Basic Tomato Sauce.

5. Begin stuffing shells with tofu-cheese mixture as soon as they are cool enough to handle. A tablespoon works well for stuffing the shells.

6. Spray two 9x10 inch round baking dishes with nonstick coating. Spread a small amount of sauce on pan and arrange stuffed shells. Drizzle shells with remaining sauce so they do not dry out while baking.

7. Lay a piece of foil over pan (do not seal edges) and bake in oven preheated to 350 degrees for 15 minutes or until heated through. Or bake uncovered 4-5 minutes on medium-high in microwave oven. Garnish with parsley, if desired. Serve.