Tofu Stuffed Shells - cooking recipe

Ingredients

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

Preparation

Cook shells al dente, drain and rinse gently.
Press out extra moisture from spinach by squeezing in a colander with paper towels. In a bowl, beat eggs slightly.
Add spinach, Ricotta, crumbled tofu and Mozzarella.
Add Parmesan cheese, spices and wheat germ.
Mix all together very well.
Place a thin layer of sauce on bottom of 9 1/2 x 11-inch pan.
Stuff each shells and closely pack into pan. Cover shells with sauce.
Bake at 350\u00b0 for 30 minutes.