It's okay to cut the cheese....

We all love a yummy warm Italian dish, but we don't all love the calories. With this dish you can cut the cheese and not even know it. These stuffed shells are totally vegetarian and delicious!

You will need:

Whole wheat shells

1/2 cup part skim ricotta,

1/2 cup soft tofu

2 heads of garlic

1 onion

1 bag of spinach

5-7 whole mushrooms

hand full of mozzarella cheese

1 egg

1 can of diced tomatoes

1 can tomato paste

Take your 1/2 cup of part-skim ricotta cheese and 1/2 cup of soft tofu and place in your blender with 1 egg white. In a skillet steam a bag of spinach and garlic. Combine the spinach and garlic in the blender with some s&p, Softly blend all of these ingredients.

Boil a pot of water and drop your whole wheat shells into the boiling water and cook until al-dente. Pull the shells out when they are half cooked and let them cool.

In a separate pot sweat out one onion and one head of garlic. Open and pour in one can of diced tomatoes and one can of tomato paste. Once all of these have cooked together drop in some more basil, 5-7 whole mushrooms, and S&P.

By this time your shells should be cool to touch, stuff each shell with the blended mixture and top the shells with the quick and easy veggie marinara you just made. Sprinkle some part-skim mozzarella on top cover with foil and bake at 350 for 25 minutes, then remove the foil to let the cheese brown for another 5-10 minutes.

Enjoy!