Stuffed Shells

Directions

1. 1
   Finely chop onion.
2. 2
   Mince garlic.
3. 3
   Drain tomatoes and reserve juice.
4. 4
   Coarsely chop tomatoes.
5. 5
   In a 12-inch skillet cook onion and garlic in oil over moderate heat until softened.
6. 6
   Add tomatoes and reserved juice and cook over moderate heat, stirring occasionally, 40 minutes, or until thickened.
7. 7
   Stir in vinegar, sugar, and salt and pepper to taste.
8. 8
   Remove skillet from heat and cool sauce.
9. 9
   Tomato sauce may be made 1 day ahead and chilled, covered.
10. 10
    In a 5-quart kettle bring 4 quarts salted water to a boil for shells.
11. 11
    In boiling water cook pasta until al dente and drain in a colander.
12. 12
    Preheat oven to 350F.
13. 13
    Drain tofu.
14. 14
    Finely chop scallions.
15. 15
    In a small bowl lightly beat egg.
16. 16
    In a food processor blend tofu, scallions, egg, parsley, ricotta, and 1/2 cup mozzarella until smooth.
17. 17
    Spread about 1 cup tomato sauce in a baking dish.
18. 18
    Fill each pasta shell with about 1 tablespoon cheese mixture and arrange shells in one layer, cheese sides up, over sauce.
19. 19
    Pour remaining tomato sauce over shells and sprinkle with remaining 1/4 cup mozzarella.
20. 20
    Bake shells in middle of oven 30 minutes, or until sauce is bubbling and cheese is melted.