Terrific Tofu Stuffed Shells

• 1 (26 ounce) jar spaghetti sauce (I use Ragu lite)
• 1 (12 ounce) box jumbo pasta shells
• 2 (12 ounce) boxes firm silken tofu (I use Mori Nu lite)
• 8 ounces soy mozzarella cheese (optional)
• 4 ounces vegan parmesan cheese
• 1/2 - 1 teaspoon salt
• 1 teaspoon oregano or 1 teaspoon basil (or both)
• 1 teaspoon parsley
• Additional spices
• garlic powder
• onion powder
• chives
• pepper

1. Boil the pasta shells according to the directions on the package.
2. When cooked, strain and place in cool water or on wax paper; set aside.
3. Preheat oven to 350 degrees.
4. Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
5. Shred soy mozzarella cheese in a bowl (if not already shredded).
6. Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
7. Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
8. Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
9. Place the stuffed shells in the baking pan.
10. Drizzle a little of the spaghetti sauce over each shell.
11. Cover tightly with foil and bake for 25 to 30 minutes.
12. Let rest for 5 minutes and serve.
13. Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.

jumbo pasta shells, silken, mozzarella cheese, parmesan cheese, salt, oregano, parsley, garlic, onion, chives, pepper

Taken from www.food.com/recipe/terrific-tofu-stuffed-shells-84219 (may not work)