Veggie Stuffed Shells (Vegan) - cooking recipe

Ingredients

1 (12 ounce) package jumbo pasta shells
1/2 lb sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
1 (12 1/3 ounce) package silken extra firm tofu
3 tablespoons lemon juice
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (3 7/8 ounce) can sliced ripe olives, drained
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 (26 ounce) jar marinara sauce
1/4 cup pine nuts

Preparation

Cook pasta according to package directions; drain.
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
Sprinkle with pine nuts. Cover and bake at 375\u00b0 for 30 minutes.
Uncover; bake 5-10 minutes longer or until bubbly.