Spinach Tofu Stuffed Shells

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package jumbo pasta shells
• 1 (12 ounce) container extra firm tofu
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 32 ounces tomato sauce
• 16 ounces soy cheese, shreds (or 16 ounces rice, cheese shreds)
• 1/2 lb fresh spinach

Recipe

• 1 preheat oven to 350 degrees. bring water to a boil (enough to cook entire package of shells). cook shells al dente according to package directions. drain and let cool.
• 2 in food processor, crumble tofu. add salt and olive oil. blend to a smooth consistency, not unlike melty ricotta cheese.
• 3 cook frozen spinach according to package directions or sautee fresh spinach in 2 tb olive oil. add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
• 4 coat bottom of casserole pan with tomato sauce. fill each jumbo shell with approx 1-2 tb of spinach tofu mixture (or more if you're feeling frisky). place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
• 5 cover with aluminum foil and bake 15 minutes. uncover and bake for additional 20 minutes or until cheese is melty and fantastic. enjoy!