Saucy Shells Stuffed with Spiced Tofu

Notes:

MANY BAKED PASTA DISHES are deliciously cheesy and fatty, and while it's wonderful to indulge once in a while, not every pasta casserole needs to be that heavy. This casserole is far lighter; in fact, there's no cheese in it at all! This vegan dish will still be welcomed by omnivores, however. It has some zing and a kick, and the tofu is perfectly creamy, just like ricotta. • Serves 6

Categories:

Ingredients:

2 tablespoons olive oil
1 small onion, diced
6 cloves garlic, minced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
One 28-ounce can plum tomatoes, with their juices, crushed with the back of a spoon
1 teaspoon sugar
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 pound jumbo pasta shells
¼ cup short-grain white rice
1 pound silken tofu, very well drained (page [>])
One 16-ounce bag frozen spinach, thawed and drained
1 teaspoon chili powder
1 teaspoon ground ginger
1 teaspoon salt
Freshly ground black pepper