Tofu Stuffed Shells

• 1 to 1 1/2 whole wheat (best) stuffing shells
• large jar spaghetti sauce
• 10 oz. pkg. chopped spinach
• 3 eggs
• 1 lb. tofu, drained and squeezed dry
• 1 lb. low-fat Ricotta or mix with cottage cheese
• 3 Tbsp. wheat germ
• 1/2 lb. low-fat skim milk shredded Mozzarella
• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 1 Tbsp. basil
• 1 Tbsp. oregano
• 1/4 c. Parmesan cheese

1. Cook shells al dente, drain and rinse gently.
2. Press out extra moisture from spinach by squeezing in a colander with paper towels. In a bowl, beat eggs slightly.
3. Add spinach, Ricotta, crumbled tofu and Mozzarella.
4. Add Parmesan cheese, spices and wheat germ.
5. Mix all together very well.
6. Place a thin layer of sauce on bottom of 9 1/2 x 11-inch pan.
7. Stuff each shells and closely pack into pan. Cover shells with sauce.
8. Bake at 350u0b0 for 30 minutes.

whole wheat, spaghetti sauce, chopped spinach, eggs, lowfat ricotta, germ, lowfat skim milk, onion powder, garlic powder, basil, oregano, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946572 (may not work)