Stuffed Shells

Can't go wrong with lasagna stuffed into pasta shells.

• a few mushrooms, sliced
• ¼ onion, chopped
• 1 tbsp oil
• 1 28-oz can of spaghetti sauce
• 6 oz jumbo pasta shells (about 18 shells)
• 5 oz fresh spinach
• ¾ lb tofu
• s&p
• 1 tsp oregano
• ¼ tsp garlic powder
• 4 oz grated mozzarella

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still firm, about 6 minutes. Drain pasta shells and place on baking sheet, spreading them out so that they don't stick together and allow to cool.

Saute the mushrooms and onions and zucchini over medium heat in the oil until tender. Remove from heat and add the spaghetti sauce.

Heat the oil in a small pot and add the spinach until it wilts. When the spinach cools, squeeze out the water and chop it. Mash the tofu with the spinach and spices.

Preheat the oven to 375 degrees.

Spread a large spoonful of the sauce in the bottom of a big baking dish. Lay out the pasta shells on the sauce and stuff each one with about 2 tbs of the tofu-spinach mixture. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool. Bake in the preheated oven for about 30-40 minutes until the sauce is bubbling and the cheese starts to brown.

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