Ingredients:
12 oz. small shell noodles
1/2 cup chopped onions
1/2 lb. sliced mushrooms (we use Shitake)
14 oz. tofu *
1 cup grated cheese  (we like Vegan Gourmet Cheddar cheese alternative)
1 cup Sour Supreme *
1/2 cup Vegenaise *
1/4 tsp. garlic powder
1/4 cup ground wheat germ flakes
1 tsp. soy sauce
Parmesan *
1/2 cup soy milk
1/8 tsp. salt ( to taste)

Preparation:

Boil the small shells until tender, but slightly firm. They will cook a little more in the oven.

While the pasta is cooking sauté the onions and mushrooms and grate the cheese.

In a medium bowl, mash the tofu, and add the milk and salt. Oil a casserole dish (~ 6in. x 10in. x 2in.) and sprinkle wheat germ into the dish covering the entire bottom to about 1/8in. thick.

When the pasta is cooked and drained add to it these ingredients: sour supreme, veganaise, soy sauce and garlic powder; then mix thoroughly. Pour this mixture into the prepared casserole dish and smooth the top with a spatula.

Spread the grated cheese evenly over the pasta mixture. Spread the tofu mixture evenly over the layer of grated cheese. Sprinkle a little Parmesan onto the tofu.

Bake at 350 degrees for 25 to 30 minutes.