Stuffed Shells

16 jumbo pasta shells
1/2 jar marinara sauce (13 oz)
1 15 oz pkg extra-firm tofu, drained
5 oz frozen chopped spinach (1/2 c), thawed and drained
1/4 cup fresh basil leaves
2 cloves of garlic, peeled
2 T olive oil
1 T dried oregano
1/2 t salt
1/4 t ground black pepper
1/2 c shredded cheese

Preheat oven to 400 F
Cook pasta shells according to pkg directions, drain and rinse under cold water
Spread 1/2 c marinara sauce over bottom of 9x13 inch baking dish
Put tofu and all other ingredients except cheese in blender or food processor and puree
Place tofu mixture in 1 gallon bag and snip bottom corner of bag
Squeeze 3 T of mixture into each shell, arrange shells over sauce in dish, drizzle with remaining sauce and cover tightly with foil
Bake 20 minutes
Remove foil, sprinkle shells with cheese and bake 5 minutes or until cheese melts

Number of Servings: 4

Recipe submitted by SparkPeople user BSHOWELL.