Baked Shells in Sauce

Ingredients

• Tomato sauce

  No salt added

  1 cup or 245g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Mozzarella cheese

  Part skim milk

  ¼ cup, shredded or 28g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  ¼ cup or 63g

• Spaghetti

  Dry pasta, enriched

  4 oz or 113g

Directions

1. Crumble the tofu, dice the mushrooms, and grate the Parmesan cheese.
2. Bring a pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes until al dente; drain.
3. Preheat the oven to 400°F.
4. In a medium bowl, combine the tomato sauce, mushrooms, and tofu. Stir in the cooked pasta.
5. In a separate small bowl, combine the mozzarella and Parmesan cheeses.
6. In a small casserole dish, layer the pasta mixture and cheeses.
7. Bake in the preheated oven for 30 minutes, or until lightly browned.