Vegan Stuffed Shells - cooking recipe

Ingredients

16 ounces jumbo pasta shells
12 ounces tofu (extra firm)
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
32 ounces tomato sauce
16 ounces soy mozzarella cheese (vegan gourmet)
1/2 lb fresh spinach

Preparation

preheat oven to 350 degrees.
bring water to a boil, and cook shells al dente according to the package directions.
drain and let cool.
in food processor, crumble tofu and add salt and olive oil.
blend to a smooth consistency (like ricotta.).
sautee spinach in 2 T olive oil.
add spinach to tofu mixture.
coat bottom of 9x13 pan with tomato sauce.
fill each jumbo shell with about 1.5 T of the \"ricotta\".
place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
cover with foil and bake for 15 minutes.
uncover and bake for an additional 20 or until cheese is melty.