Vegan Spinach Tofu Stuffed Shells - cooking recipe

Ingredients

1 (10 ounce) package jumbo pasta shells
1 (14 ounce) container extra firm tofu
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 garlic clove, minced
1 tablespoon fresh parsley, chopped
32 ounces marinara sauce
16 ounces soy cheese, shreds
1 (8 ounce) package frozen spinach

Preparation

Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
In food processor, crumble tofu. Add garlic, parsley, salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
Cook frozen spinach according to package directions. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
Coat bottom of casserole pan with sauce. Fill each jumbo shell with approx 2 tbsp of spinach tofu mixture . Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!