¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
½ cup finely shredded Parmesan or Romano cheese
¼ teaspoon ground black pepper
½ cup shredded reduced-fat mozzarella cheese (2 ounces)
2 tablespoons shredded fresh basil (optional)
Preheat oven to 350°F. In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until onion is tender. Carefully add undrained tomatoes, tomato sauce, dried basil and oregano (if using), and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Remove from heat; stir in snipped fresh basil and oregano (if using). Set aside ¾ cup of the sauce; spoon the remaining sauce into a 2-quart rectangular baking dish. Set aside.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
For filling, place tofu in a blender or food processor. Cover and blend or process until smooth. Add egg, Parmesan cheese, and pepper; cover and blend or process just until combined. Spoon about 3 tablespoons of the filling into each pasta shell. Arrange filled shells, filling sides up, atop sauce in baking dish. Spoon the reserved ¾ cup sauce over top.
Bake, covered with foil, about 35 minutes or until heated through. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with shredded fresh basil.