Baked Shells in Sauce

Ingredients

• Whole wheat pasta

  Dry

  4 oz or 113g

• Tomato sauce

  No salt added

  1 cup or 245g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Tofu

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

  ¼ cup or 63g

• Mozzarella cheese

  Part skim milk

  ¼ cup, shredded or 28g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

Directions

1. Heat the oven to 400° and lightly grease a small casserole dish.
2. Bring a pot of lightly salted water to a boil. Cook the pasta until al dente (8–10 minutes), then drain well.
3. In a bowl, combine tomato sauce, diced mushrooms, and crumbled tofu.
4. Add the drained pasta to the sauce mixture and toss to coat evenly.
5. In a small bowl, mix the mozzarella and Parmesan.
6. Layer half of the pasta mixture in the casserole, sprinkle with half the cheeses, then repeat with the remaining pasta and cheeses.
7. Bake until bubbling and lightly browned on top, about 30 minutes. Let rest 5 minutes before serving.