1 medium onion, chopped
2 cloves garlic, minced
2 medium zucchini, diced
2 tablespoons sherry
3 cups cooked rice
1 (14-1/2 ounce) can Italian style tomatoes
1/4 cup prepared pesto
2 large egg whites
1/2 of a 10.5-ounce package firm tofu, mashed
1 cup ricotta cheese
6 frozen puff pastry shells
Bake puff pastry shells according to directions EXEPT bake 15 minutes LESS than time required. Meanwhile heat oil in large skillet; sauté onion and garlic over medium heat 2 minutes. Add zucchini and sherry; sauté 5 minutes until soft. Remove from heat; stir in rice, tomatoes and pesto. Set aside.
Lightly beat egg whites in medium bowl. Stir in tofu and ricotta cheese. Add tofu mixture to zucchini mixture. Spoon into center of each half-baked pastry shell. Bake stuffed shells at 400 degrees 15 more minutes.
Makes 8 servings.