Veggie Stuffed Shells (Vegan)

• 1 (12 ounce) package jumbo pasta shells
• 1/2 lb sliced fresh mushrooms
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 (12 1/3 ounce) package silken extra firm tofu
• 3 tablespoons lemon juice
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (3 7/8 ounce) can sliced ripe olives, drained
• 3 tablespoons minced fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 (26 ounce) jar marinara sauce
• 1/4 cup pine nuts

1. Cook pasta according to package directions; drain.
2. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
3. In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
4. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
5. Sprinkle with pine nuts. Cover and bake at 375u0b0 for 30 minutes.
6. Uncover; bake 5-10 minutes longer or until bubbly.

jumbo pasta, mushrooms, onion, olive oil, garlic, lemon juice, olives, fresh basil, salt, pepper, marinara sauce, nuts

Taken from www.food.com/recipe/veggie-stuffed-shells-vegan-407734 (may not work)