Terrific Tofu Stuffed Shells - cooking recipe

Ingredients

1 (26 ounce) jar spaghetti sauce (I use Ragu lite)
1 (12 ounce) box jumbo pasta shells
2 (12 ounce) boxes firm silken tofu (I use Mori Nu lite)
8 ounces soy mozzarella cheese (optional)
4 ounces vegan parmesan cheese
1/2 - 1 teaspoon salt
1 teaspoon oregano or 1 teaspoon basil (or both)
1 teaspoon parsley
Additional spices
garlic powder
onion powder
chives
pepper

Preparation

Boil the pasta shells according to the directions on the package.
When cooked, strain and place in cool water or on wax paper; set aside.
Preheat oven to 350 degrees.
Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
Shred soy mozzarella cheese in a bowl (if not already shredded).
Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
Place the stuffed shells in the baking pan.
Drizzle a little of the spaghetti sauce over each shell.
Cover tightly with foil and bake for 25 to 30 minutes.
Let rest for 5 minutes and serve.
Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.