Spinach and Ricotta Stuffed Shells
Ingredients 7 oz soft tofu (half a 14oz tub) 1/2 red onion, chopped 2 tbsp dried parsley 1/4 tsp ground black pepper 1 tsp dried basil 1/2 juice of a lemon 1/4 tsp dried oregano 1 tbsp nutritional yeast 2 tsp garlic powder 1 tsp dijon mustard 1 1/2 cup frozen chopped spinach 1/2 tbsp oil 14-16 large pasta shells, cooked till aldente and cooled 2 cups marinara sauce Salt to taste
Instructions Preheat oven to 350F.
In a pan, saute onion using oil until soft.
Toss all ingredients EXCEPT pasta and sauce, into a blender and blend until smooth.
Pour 3-4 tbsp of marinara sauce into the bottom of a 8x8 baking dish.
Fill the pasta shells with the tofu mix and place into the baking dish side be side.
Pour the remaining marinara sauce over top. Cover with aluminum foil and bake for 15 minutes. Uncover and bake for an additional 5 minutes. Remove from oven and ENJOY!