Shells stuffed with cheese

Ingredients:

Shells

• 1 package (340 g) large shell pasta
• 220 g silken tofu, mashed
• 1 package (280g) frozen spinach, thawed and squeezed out of water
• 1.5 cups of cottage cheese
• 0.5 tbsp. grated parmesan
• 1.5 tbsp. grated mozzarella
• 1 large egg, lightly beaten
• 1 clove garlic, minced

Sauce

• 2 tbsp. l. olive oil
• 0.5 cup grated carrots
• 0.5 tbsp. grated zucchini
• 1 small onion, finely chopped
• 0.5 cup chopped celery
• 3 cloves garlic, crushed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 tbsp tomato paste
• 1 can (800 g) of canned crushed tomatoes

Preparation:

1. Preheat oven to 175°C. Bring a large saucepan of salted water to a boil.
2. Prepare the sauceHeat the olive oil in a medium saucepan over medium heat. Add the carrots, zucchini, onion, and celery and cook until softened but not browned, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, pureed tomatoes, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper to taste.
3. Meanwhile, prepare the shells.Place the pasta in boiling water and cook for 8 minutes; drain. In a medium bowl, combine the tofu, spinach, cottage cheese, Parmesan, 1/2 cup mozzarella, egg, and garlic. Season with salt and pepper to taste.
4. Spray a 9 x 13-inch baking dish with cooking spray. Pour about 1 cup of sauce into the dish. Fill the shells with the cheese filling and place them in the baking dish, open side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Then remove the foil, sprinkle with the remaining 1 cup of mozzarella, and bake for another 15 minutes. Let cool slightly and serve.