Vegan Stuffed Shells

Ingredients

• 16 ounces jumbo pasta shells
• 12 ounces tofu (extra firm)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 32 ounces tomato sauce
• 16 ounces soy mozzarella cheese (vegan gourmet)
• 1/2 lb fresh spinach

Directions

1. 1

   preheat oven to 350 degrees.

2. 2

   bring water to a boil, and cook shells al dente according to the package directions.

3. 3

   drain and let cool.

4. 4

   in food processor, crumble tofu and add salt and olive oil.

5. 5

   blend to a smooth consistency (like ricotta.).

6. 6

   sautee spinach in 2 T olive oil.

7. 7

   add spinach to tofu mixture.

8. 8

   coat bottom of 9x13 pan with tomato sauce.

9. 9

   fill each jumbo shell with about 1.5 T of the "ricotta".

10. 10

    place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.

11. 11

    cover with foil and bake for 15 minutes.

12. 12

    uncover and bake for an additional 20 or until cheese is melty.