1 – 2 Tbsp. olive oil
1 chopped onion
1 clove minced garlic
10 oz. frozen chopped spinach, thawed and drained
8 oz. chopped mushrooms
1 container (12.3 oz.) Mori-Nu silken tofu, drained and mashed with a fork
15 – 20 jumbo pasta shells
2 Tbsp. nutritional yeast*
1/4 c. Parmesan flavor veggie cheese, plus another 1/4 c. reserved for topping
1 Tbsp. parsley flakes
1 tsp. oregano leaves
1 – 1 1/2 tsp. salt or sea salt
about 8 oz. shredded mozzarella flavor veggie cheese
1 qt. any good marinara sauce
Cook the pasta shells according to pkg. directions, drain and set aside. (Lay them on a damp linen dishtowel covered with another damp linen dishtowel so they won’t dry out or stick together while you work).
Saute onions, garlic, and mushrooms in olive oil. Add thawed, drained spinach and cook for another couple minutes, stirring occasionally.
In a large bowl combine tofu, 1/4 c. veggie Parmesan, oregano, salt, nutritional yeast, and veggie mozzarella (reserve 1/4 cup). Add sauteed vegetables and mix together with a fork.
In a rectangular casserole spread a thin layer of marinara sauce.
Stuff the noodles with the tofu mixture (2 – 3 Tbsp. per shell), and place the stuffed shells in the casserole. (Place the stuffed shells close together so they don’t tip over).
Spoon remaining sauce over the stuffed shells and top with reserved veggie mozzarella and Parmesan cheeses.
Bake at 350 degrees uncovered for 30 – 4o minutes. Serve.
* Nutritional yeast can be purchased at the health food store. It is not Dry Active Yeast although it looks similar. It is a granular powder that comes in a jar, and it gives food a cheesy flavor and aroma. Nutritional yeast is high in B vitamins.
** You can also substitute this tofu mixture for the ricotta cheese used in any vegetable lasagna recipe — just layer it between lasagna noodles, sauce, and veggie mozzarella cheese. Top with Parmesan cheese.
Or, you can layer the tofu mixture with of any type of pasta and sauce for another one dish variation.