White Bean and Tofu Stuffed Shells

I got this from a Weight Watcher's magazine, saving it here to try. Looks wonderful!

• Ready In: 50 mins
• Serves: 7

Ingredients

• 2  tablespoons sun-dried tomatoes, packed without oil
• 2 (10 1/2ounce) packages tofu
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans  other white beans
• 1  cup  shredded part-skim mozzarella cheese (4 oz.)
• 1  tablespoon  chopped fresh basil or 1  teaspoon dried basil
• 1  teaspoon  italian seasoning
• 1⁄2 teaspoon crushed red pepper flakes
• 3  cloves garlic, minced
• 2  cups  pasta sauce
•  cooking spray
• 18  cooked jumbo pasta shells
• 1⁄2 cup  shredded part-skim mozzarella cheese (2 oz.)
• 2  tablespoons  grated parmesan cheese
•  fresh basil (optional)

Directions

1. Preheat oven to 375*F.
2. Place sundried tomatoes in a small bowl, cover with hot water.
3. Cover and let stand 10 minutes.
4. Drain well and chop.
5. Place tofu in a food processor, and process until smooth.
6. Spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2" thickeness.
7. Cover with additional paper towels, and let stand 5 minutes.
8. Scrape pureed tofu into food processor using a rubber spatula.
9. Add chopped sundried tomatoes, beans, mozzarella cheese, basil, Italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.
10. Spread 1 cup of pasta sauce on bottom of a 13x9" baking dish coated with cooking spray.
11. Spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.
12. Spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and Paramesan cheese evenly over shells.
13. Bake ate 375*F for 30 minutes or until mozzarella cheese begins to brown.
14. Garnish with fresh basil, if desired.
15. Yield: 7 servings (2 shells) Enjoy!
16. Points-9.