*  Exported from  MasterCook  *
 Recipe By     : Jane Brody’s Good Food Gourmet
 Serving Size  : 4    Preparation Time :1:30
 Categories    : Main Dishes                      Pasta
                 Family Approved
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        pasta shells
    2      large         garlic cloves -- minced
   12      oz            mushroom -- coarsely chopped
      1/2  cup           red bell pepper -- finely chopped
    1      teaspoon      thyme
      1/4  teaspoon      salt -- optional
      1/8  teaspoon      pepper
    1      lb            tofu
    6      oz            mozzarella chese, fat free
    1      cup           scallions -- thinly sliced
    2      cups          fennel bulbs -- finely chopped
      1/2  teaspoon      fennel seed
      1/4  teaspoon      pepper
      1/8  teaspoon      salt
    1      can           tomatoes, canned -- 14-16 oz
    1      tablespoon    tomato paste
   Cook Shells, Set aside, taking care to keep separate so they won't stick.
     While the Pasta cooks, saute garlic.  Add mushrooms, red pepper, thyme, salt
  and pepper.  Cook until mushroom liquid evaporates.	Transfer mixture to a
  large bowl.  Add the Tofu and Cheese to the mushroom mixture, and toss to
  combine thoroughly.  Press some of the filling into each of the cooked shells. 
  Set the stuffed shells in a shallow baking dish that has been sprayed with oil.
 PreHeat the oven to 350 degreesF.
     Saute scallions for three minutes.	Add the fennel, fennel seed, pepper, and
  salt, and cook the mixture, stirring often, another three minutes.  Stir in the
  tomatoes with their juice and the tomato paste, and cook the sauce 5 minutes
  longer.  Pour the sauce over the stuffed shells, cover the shells with foil,
  sealing the edges.  Put the shells in the hot oven and bake for 15 minutes.
  Remove the foil, and	continue baking the shells for another 5 to 10 minutes,
  or until dish is heated through.
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