Mock Ricotta Stuffed Shells

• 1 (16 ounce) package extra firm tofu (drained)
• 14 cup extra virgin olive oil
• 14 vegan parmesan cheese (optional)
• 1 12 tablespoons dried basil
• 1 12 tablespoons dried oregano
• 1 teaspoon garlic salt
• 14 teaspoon pepper
• 1 cup steamed vegetables (optional)
• 1 (16 ounce) bag jumbo pasta shells
• 1 (25 ounce) jar tomato sauce (of your choice)

1. Preheat oven to 350'F.
2. Put enough water in a large pot to cook the whole box of pasta shells.
3. Generously salt the water.
4. Once the water boils, add the shells and cook according to the the package directions.
5. Drain and let cool.
6. Remove any excess water from the tofu by pressing it with kitchen towels.
7. Crumble the tofu in a large bowl.
8. Add olive oil, vegan parmesan, herbs and garlic salt.
9. Mix well.
10. Add chopped veggies if you used them.
11. Add the pepper.
12. Fill the shells with the mixture and place in as baking dish.
13. Cover the shells with sauce.
14. Sprinkle with a little more Vegan Parmesan if desired.
15. Bake for 30 minutes.
16. Bon Appetit!

extra virgin olive oil, parmesan cheese, basil, oregano, garlic salt, pepper, steamed vegetables, jumbo pasta shells, tomato sauce

Taken from www.food.com/recipe/mock-ricotta-stuffed-shells-244601 (may not work)