Tofu Cheese Stuffed Shells

12 jumbo pasta shells
1/4 cup shredded carrot
2 tablespoons sliced green onion
8 ounces tofu
1/2 cup low-fat ricotta cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese (2 ounces)
1 beaten egg white
1 (16 ounce) can tomatoes, cut up
Half of a 6 ounce can tomato paste
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon fennel seed, crushed (optional)

Cook pasta shells according to package directions. Drain. Rinse with cold water. Drain and set aside. Meanwhile, in a small saucepan, cook carrot and green onion in a small amount of water until tender. Drain.

For filling, in a medium mixing bowl, mash tofu with a fork. Stir in the carrot-onion mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella, the egg white and 1/4 teaspoon salt and 1/4 teaspoon pepper.

For sauce, in a saucepan, combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder and fennel seed. Bring to a boil, reduce heat. Simmer, uncovered, for 10 minutes.

Stuff each shell with about 1 rounded tablespoon of filling. Place shells in an ungreased 8-inch square baking dish. Pour sauce over shells, top with remaining mozzarella cheese. Bake, covered, in a 350 degree F oven for 25 minutes or until hot

Serves 4.