Spinach Tofu Stuffed Shells

Ingredients

• 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

Directions

1. 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. 2

   In food processor, crumble tofu. Add salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.

3. 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. 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. 5

   Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!