Stuffed Cheesy Shells

a low-cal recipe found in an old filing cabinet, I have had this before. Very very tasty.

• Ready In: 40 mins
• Serves: 8-10
• Yields: 21 pasta shells

Ingredients

• 21  pieces jumbo pasta shells, cooked
• 2  tablespoons onion powder
• 3  cups  homemade  spaghetti sauce or 3  cups  store bought  spaghetti sauce, divided
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon garlic powder
• 1 1⁄2 lbs low-fat tofu, mashed
• 1⁄2 teaspoon basil
• 2  teaspoons parsley
• 2  tablespoons fat-free parmesan cheese

Directions

1. Preheat oven to 350 degrees.
2. Spread two cups spaghetti sauce in a 13x9 inch pan and set aside.
3. Add 1/2 cup water to remaining sauce and set aside.
4. In a large mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well.
5. Fill cooked shells with tofu mixture.
6. Place shells into baking pan.
7. Pour remaining 1 cup spaghetti sauce with 1/2 cup water over the top.
8. Sprinkle parmesan cheese over top of spaghetti sauce.
9. Bake for 25 minutes or until bubbly.