Lactose-Free Veggie-Stuffed Shells

• 1 package (12 ounces) jumbo pasta shells
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 package (12.3 ounces) silken extra-firm tofu
• 3 tablespoons lemon juice
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 can (3.8 ounces) sliced ripe olives, drained
• 3 tablespoons minced fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 jar (24 ounces) meatless spaghetti sauce
• 1/4 cup pine nuts

1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
2. 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.
3. 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. Sprinkle with pine nuts.
4. Cover and bake at 375u0b0 for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

jumbo pasta shells, mushrooms, onion, olive oil, garlic, lemon juice, spinach, olives, fresh basil, salt, pepper, spaghetti sauce, pine nuts

Taken from www.tasteofhome.com/recipes/lactose-free-veggie-stuffed-shells/ (may not work)