Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

***PASTA**
12 oz Pasta shells
***FILLING**
2 lg Garlic cloves -- 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 Mozzarella chese, fat free
***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
1 cn Tomatoes, canned -- 14-16
Oz
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 degreesF. 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.

Recipe By : Jane Brody's Good Food Gourmet

From: Emory!rahul.Net!watson#sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

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