Vegan Stuffed Shells

• 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

1. preheat oven to 350 degrees.
2. bring water to a boil, and cook shells al dente according to the package directions.
3. drain and let cool.
4. in food processor, crumble tofu and add salt and olive oil.
5. blend to a smooth consistency (like ricotta.).
6. sautee spinach in 2 T olive oil.
7. add spinach to tofu mixture.
8. coat bottom of 9x13 pan with tomato sauce.
9. fill each jumbo shell with about 1.5 T of the "ricotta".
10. place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
11. cover with foil and bake for 15 minutes.
12. uncover and bake for an additional 20 or until cheese is melty.

pasta shells, extra virgin olive oil, salt, tomato sauce, mozzarella cheese, fresh spinach

Taken from www.food.com/recipe/vegan-stuffed-shells-364357 (may not work)