Tofu Macaroni and Cheese with Sun-dried Tomato Filling
Contributed by Diane S.

8 oz pasta (large elbow, cavatappi, penne, or whatever you have on hand)
1/2 to 2/3 cup sun-dried tomatoes (not packed in oil)
1 tub medium-firm tofu
1-2 eggs
1/2 cup milk
1 8 oz. tub plain nonfat yogurt
salt and white pepper to taste
8 oz. pkg. shredded sharp cheddar cheese
Chopped fresh parsley or basil (optional)
1/2 cup grated parmesan or romano cheese
paprika

Put sun-dried tomatoes in small bowl and pour enough boiling water over to
cover.  Put sufficient water on to boil to cook the pasta.

Meanwhile, drain the tofu, put in a large bowl, and mash with a potato
masher.  Add eggs, milk, yogurt, salt, and white pepper and blend with a
whisk.

Whirl sun-dried tomatoes in food-processor or blender with enough of the
soaking water to make a medium consistency paste.

When pasta is cooked, drain, and add to tofu mixture a little at a time,
stirring between additions.  Add shredded cheese and combine well.  Add
parsley or basil with cheese if using.

Spread 1/2 of the pasta mixture in a 9" x 13" baking dish.  Spread the
sun-dried tomato paste on top, then spread the remaining pasta mixture on
top.  Sprinkle paprika and parmesan on top and bake in 350 degree oven until
lightly browned on top and bubbly.

Remove from oven and let it rest for 5 to 10 minutes before cutting and
serving.

Serves 8-12.

This is good reheated in your oven or microwave.  This makes four meals for
my family of three.

I like to serve this with broccoli and red bell peppers, steamed or cooked in
the microwave until crisp-tender.  When done, stir in 1 tsp each soy sauce,
balsamic vinegar, and extra-virgin olive oil and serve.