I tried this recipe after reading the reviews and tweaks.I was skeptical about this recipe after I prepared the filling and tasted it, but my husband and I loved it after it was baked. I prefer fresh/dried ingredients to canned so I used fresh chopped tomatoes along with sun dried tomatoes in the sauce. I also seasoned the sauce with garlic powder, onion salt and italian seasoning. I omitted the bruschetta and used agave nectar in place of sugar. I also used cranberry pomegranate juice in place of red wine. For the filling, I omitted the onion and added marinated artichokes. I also used fresh baby spinach. I put the spinach and artichokes in the food processor and processed them until they would not process any more and set them aside. Then I put the tofu in the food processor and added seasoning salt, italian seasoning, garlic powder, salt free all purpose seasoning, and savory blend all purpose seasoning. I then folded in the tofu mixture with the spinach/artichoke mixture and also folded in the pesto. (I think stirring it would have made it a goulish looking mess). I used an icing spatula to insert the filling into the uncooked pasta shells and arranged then on the bed of sauce, covered them with sause and baked for 20 minutes. I then let it sit in the oven until I was ready to finish baking it for dinner. When I was ready to finish baking it, I added a top layer of cranberry pomegranate juice on the top of the sauce and baked.

Reviewed On: Jan. 31, 2012