Conchiglioni

Pasta again! I know... but I love pasta, I eat it almost everyday and I'm Italian so I can't help it! This is a special kind of pasta, it's conchiglioni which means big shells, and they are usually filled with a rich sauce and then baked to make a nice crust on top. My rich sauce was made today with a nice tomato sauce and tofu, ok nothing spectacular but if you think I have used lots of onion and herbs like thyme and rosemary and the tofu was smoked with almonds and sesame seeds from Taifun make, then I can assure you it was quite tasty.
Ingredients:
200 gr. or 1 1/2 cup of Tofu (flavoured one, like this one it's better)
One big onion
Olive oil
One can of tomato sauce (I used Passata di Pomodoro, which is usually homemade: fresh red tomatoes cooked for a long time with basil and olive oil, much tastier and darker than tomato puree. I don't know if you can find it in the shops)
thyme and rosemary, fresh or dry
salt

Chop the onion finely and fry in a little olive oil and salt for 10/15 minutes or until nicely brown. If you don't want it to burn, put a lid on and use a low flame.
Add the tomato puree and let it cook for as long as you can (even half an hour) always with the lid on and low flame. Add the herbs, finely chopped and the shredded tofu (use your hands to make it crumbly) and cook another 3 minutes. The sauce shouldn't be too dry like I did this time, it is better if it is juicy enough not to let the conchiglioni dry out. Although some people like crispy pasta.
Cook the pasta "al dente" which means a little bit under-cooked, drain and add a little olive oil to prevent the conchiglioni from sticking. When they have cooled down fill them with the sauce. Place on a baking plate or any container you may like and bake at medium high until they are nicely brown on top.
Hope you like it!
Ps: I also put some chopped parsley after baking to give a bit of colour!