12 jumbo pasta shells
1/4 c. shredded carrots
2 tbsp. sliced green onion
8 oz. tofu
1/2 c. ricotta cheese
1/2 c. shredded Cheddar
1/2 c. shredded mozzarella
1 beaten egg white
1 (16 oz.) can tomatoes
1/2 of a 6 oz. can tomato paste
1 tsp. basil
1 tsp. oregano
1/2 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. fennel seed

Cook pasta shells. Drain and rinse. Cook carrot and green onion in small amount of water until tender. Drain filling. Mash tofu. Stir in carrot-onion mixture, ricotta, Cheddar, 1/4 cup mozzarella, egg white, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Sauce: Combine undrained tomatoes, paste, basil, oregano, sugar, garlic powder and fennel. Bring to boil, reduce to simmer, uncovered 10 minutes. Stuff with 1 round tablespoon filling. Place in 8 x 8 x 2 inch baking dish. Pour sauce over shells. Top with remaining mozzarella. Bake, uncovered in 350 degree oven for 25 minutes.