Healthy Shells!

I love stuffed shells! We have created a healthier version that are higher in protein and lower in fat, higher in taste and lower in guilt! Go ahead have another!!
I served mine with a locally sourced, tuscan kale salad with dried figs, cherry tomatoes, avocado and pea pods.

1 lb large shell pasta (Conchiglie)
1 block firm tofu, drained and patted dry
1 large eggplant
1/2 c pesto
1/2 c mozzarella cheese, plus 1/4 c to sprinkle on the top
11/2 - 2 c marinara sauce

Slice eggplant, brush with olive oil and roast in oven or on grill at about 350 degrees for 30 minutes or until soft and smooth textured.
Cook shells according to package directions.
In your food processor add tofu and pulse until broken into small pieces.  Add pesto and 1/2c mozzarella. Blend until mixture is creamy.
Once eggplant is cooled, stir into tofu mixture and stuff into cooked shells.
Coat the bottom of an oven safe dish with marinara then place stuff shells on top.  Top with marinara and sprinkle the remaining cheese on top.  Bake at 350 for 30 minutes.