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Stuffed shells with fennel sauce

(from the Good Food Gourmet)

Filling
1 12-ounce box large shells
1 tablespoon olive oil
4 cloves garlic, minced
16 ounces mushrooms, coarsely chopped
1 1/2 cups sweet red pepper, finely chopped
2 teaspoons thyme
1/2 teaspoon salt
black pepper
11/2 pounds firm tofu, crumbled
10 ounces mozzarella cheese, shredded

Sauce
1 tablespoon olive oil
1/2 cup scallions, thinly sliced
3 cups fennel bulb, finely chopped (if you have a food processor, use it for this)
1 teaspoon fennel seeds
1/2 teaspoon black pepper
salt
1 20-ounce can tomatoes, chopped
1 1/2 tablespoons tomato paste

Shells
Cook shells according to box directions. Drain them and lay them out on a cookie sheet coated with vegetable oil or cooking spray. Discard broken shells.

Filling
Heat one tablespoon of olive oil in a large skillet or saucepan. Sauté garlic and add mushrooms, red pepper, thyme, salt, and pepper. Cook over high heat for eight minutes or until mushroom liquid evaporates. Place in large bowl. Add tofu and cheese. Combine thoroughly and stuff the shells. Place them back on the greased cookie sheet.

Sauce
Heat one tablespoon of olive oil in large skillet. Add scallions and sauté three minutes. Add fennel, fennel seeds, pepper, and salt. Stir for three minutes. Add tomatoes and tomato paste and cook another five minutes. Pour sauce over shells. Cover pan with foil and refrigerate.

(To cook these the day of the party, preheat the oven to 350 degrees. Bake, covered, for 15 minutes. Then remove the foil and bake them for another 5 to 10 minutes.)

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The menu

Appetizers
Veggie plate with dip
Cheese plate

Main course
Chicken Marengo
Stuffed shells
Roots and vines

Dessert
Coffee bomb

Wine
Georges Duboeuf Beaujolais Nouveau, Vega Sindoa Tempranillo/Cabernet Sauvignon, Valdumia Albariño Rias Baixas

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