Spinach Tofu Stuffed Shells

• 1 (16 ounce) package jumbo pasta shells
• 1 (12 ounce) container extra firm tofu
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 32 ounces tomato sauce
• 16 ounces soy cheese, shreds (or 16 ounces rice, cheese shreds)
• 12 lb fresh spinach

1. Preheat oven to 350 degrees.
2. Bring water to a boil (enough to cook entire package of shells).
3. Cook shells al dente according to package directions.
4. Drain and let cool.
5. In food processor, crumble tofu.
6. Add salt and olive oil.
7. Blend to a smooth consistency, not unlike melty ricotta cheese.
8. Cook frozen spinach according to package directions or sautee fresh spinach in 2 tb olive oil.
9. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
10. Coat bottom of casserole pan with tomato sauce.
11. Fill each jumbo shell with approx 1-2 tb of spinach tofu mixture (or more if you're feeling frisky).
12. Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
13. Cover with aluminum foil and bake 15 minutes.
14. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic.
15. Enjoy!

jumbo pasta, extra virgin olive oil, salt, tomato sauce, soy cheese, fresh spinach

Taken from www.food.com/recipe/spinach-tofu-stuffed-shells-219618 (may not work)