Vegan Stuffed Conchiglione (Pasta Shells)

2 cups low salt crushed tomatoes
½ tbsp lemon juice
Zest from ½ lemon
2 cloves minced garlic
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil
Leaves from 1 sprig fresh thyme
1 tsp paprika
½ tsp black pepper
¼ tsp sea salt
300 grams low-fat firm silken tofu (such as Mori-Nu)
1 tsp lemon juice
2 tbsp nutritional yeast
1 tbsp dried basil
½ tsp onion powder
½ tsp dried oregano
½ tsp sea salt
¼ tsp freshly ground black pepper
4 garlic cloves, minced
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
16 jumbo pasta shells, cooked halfway and drained

Preheat oven to 350°F.
In a bowl, combine crushed tomatoes, lemon juice, lemon zest, garlic, onion powder, oregano, basil, thyme, paprika, black pepper and sea salt.
Spread half the sauce in the bottom of a 13 x 9-inch casserole dish.
In a bowl, mash the tofu, lemon juice, nutritional yeast, basil, onion powder, oregano, salt, pepper and garlic until the consistency of ricotta or cottage cheese. Fold in the spinach until well combined.
Spoon even amounts of filling (about 1 ½ - 2 tbsp) filling into each pasta shell.
Arrange shells in the casserole dish and pour the remaining tomato sauce over top.
Cover and bake 30 minutes.
Uncover and bake a further 10 minutes.
Let stand 5 minutes before serving.  

Serving Size: Makes 16 shells, 4 shells per person

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.