3 1/3 c. Basic tomato sauce
1/2 lb. regular 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
Large pasta shells, 5 to 6 oz. (approximately 24)

Recipe can be made ahead and frozen or refrigerated until ready for baking. Shells can be reheated after baking. Cook pasta shells according to package directions. Meanwhile, grate Mozzarella cheese and tofu in food processor.

In large bowl, combine egg whites, tofu, Mozzarella cheese, Parmesan cheese, parsley, milk, pepper and basil. Heat Basic Tomato Sauce. Begin stuffing shells with tofu cheese mixture as soon as they are cool enough to handle. A tablespoon works well for stuffing the shells.

Spray two 9 x 10 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.

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 to 5 minutes on medium high in microwave oven. Garnish with parsley, if desired. Serve.

Serve with a large tossed salad, warm bread and sliced fresh fruit. May be served as an appetizer.

BASIC TOMATO SAUCE:

1 (15 oz.) can unsalted tomato sauce
1 (15 oz.) can unsalted tomatoes, coarsely chopped
1 bay leaf
1 c. chopped onion
1 clove garlic, finely chopped
1 c. water
1 tsp. basil
1/2 tsp. thyme
1/2 tsp. allspice