While reading the Food Network magazine for October, scavenging for cute halloween ideas for our October 30th party, I stumbled upon this recipe for Cheesy Stuffed Shells . Well, after being sick for so long, I was craving comfort food, and thought of those jumbo shells that my mom used to fill with tomato and ricotta cheese, so I bought some from the grocery store last weekend. I had to get creative with a few ingredients and I left a few out, but it I think it turned out pretty okay. CHEESY STUFFED SHELLS Active: 40 min Total: 1 hour, 25 min Serves 4 to 6 FOR THE SAUCE Kosher salt 2 Tablespoons extra-virgin olive oil 1/2 cup grated carrot 1/2 cup grated zucchini (I didn't have any :( so I left it out) 1 small onion, finely chopped 1/2 cup chopped celery 3 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 2 Tablespoons tomato paste 1 28-ounce can crushed tomatoes Freshly ground pepper FOR THE SHELLS 1 12-ounce box jumbo pasta shells 8 ounces silken tofu (skippe...