Tofu and Cheese Stuffed Shells

1 (16 ounce) package jumbo pasta shells
1/2 cup grated carrot
1/2 cup shredded zucchini
1/2 cup chopped frozen spinach
1/4 cup chopped onion
1 (12 ounce) container tofu
1 cup shredded mozzarella cheese, divided
1 tablespoon prepared pesto
1/2 cup ricotta cheese
1 egg white
1/2 teaspoon salt
1/2 teaspoon pepper
1 to 2 jars of your favorite spaghetti sauce, depending on how much sauce you like. You could also use Alfredo sauce.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, in a small saucepan over medium heat combine carrot, zucchini, onion and spinach. Pour in just enough water to cover; cook until tender and spinach is thawed and drain.

In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, pesto, ricotta cheese, egg while, salt and pepper. Mix well and set aside.

Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.

Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

Please note... I labeled this as healthy because it is but it is FAR from low fat :)