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* Yield: 4-6 servings
* I used 1/4 lb. ground beef in place of tofu
* I use ricotta cheese or a mixture of ricotta & cottage cheese instead of all cottage cheese
* I sprinkle fresh basil on top of the mozzarella cheese
* Good freezer meal
* Can use red / green peppers instead of the celery (I also used celery seed in place of celery sometimes)
* Use chicken or vegetable broth in place of water (or 1/2 water, 1/2 broth)
For the Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper
For the Shells:
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray
Read more at: http://www.foodnetwork.com/recipes/melissa-darabia...
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1st Keep
 andijtrautman85
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