Stuffed Soy Shells

Makes 4 servings Stuffed Soy Shells

Tofu is a great substitute for ricotta cheese in these shells. No one will ever know unless you decide to tell them. Serve with a side of asparagus.

16 jumbo pasta shells
1/2 medium onions, peeled and quartered
13 ounces marinara sauce, low sodium
15 ounces low-fat tofu, extra firm and drained
1/4 cup basil, fresh chopped
1/2 cup frozen spinach, thawed and drained
2 tablespoons olive oil
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried oregano
1/2 cup soy cheese, cheddar style and shredded

Preheat oven to 400°F.
Cook pasta according to package directions. Drain, and rinse.
Pour and spread 1/2 cup marinara sauce over bottom of 9x13-inch baking dish.
Put tofu, onion, spinach, basil, garlic, oil, oregano, salt and pepper in food processor and purée.
Pour tofu mixture to 1-gallon sealable plastic bag. Cut off a bottom corner of bag. Squeeze 3 tablespoons tofu mixture into each shell.
Place stuffed shells in baking dish with sauce. Pour remaining sauce over shells. Cover tightly with foil. Bake 20 minutes.
Remove foil, sprinkle shells with cheese and bake 5 more minutes to melt cheese.

Nutrition Facts
152 Calories per Serving, Total Fat 9.4g, Saturated Fat 1.3g, Cholesterol 0mg, Sodium 794mg, Carbohydrate 14.9g, Fiber 1.7g, Protein 3.1g