Baked Stuffed Shells

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes organic crushed canned
• 18 jumbo shell pasta cooked
• 1 teaspoon basil dried
• 1  eggs lightly beaten
• 1 tablespoon parsley fresh chopped
• 3  garlic clove minced
• 1 cup bell pepper green chopped ( 1 medium)
• 1 tablespoon olive oil 
• 1.8 cups onion chopped ( 1 large)
• 1 teaspoon oregano dried
• 1 ounce parmesan fresh grated
• 2 tablespoons parmesan fresh grated
• 4 ounces part-skim mozzarella cheese shredded
• 1 cup bell pepper red chopped ( 1 medium)
• 0.3 cup red wine 
• 0.1 teaspoon salt 
• 6  sun-dried olives 
• 14 ounce tofu firm reduced-fat
• 2 tablespoons tomato paste 
• 0.8 pound diestel breakfast sausage low-fat
• 0.3 cup water boiling

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften.
3. Drain and finely chop.
4. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
5. To prepare sauce, heat oil in a large skillet over medium-high heat.
6. Add onion, bell peppers, and garlic; saut 6 minutes or until tender.
7. Place onion mixture in a bowl.
8. Coat pan with cooking spray; return pan to heat.
9. Add sausage, and cook 6 minutes or until browned, stirring to crumble.
10. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
11. Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce.
12. Sprinkle 2 tablespoons Parmesan over sauce.
13. Bake at 350 for 40 minutes or until bubbly.