Stuffed Shells

These festive looking shells can be assembled the day before and then baked right before serving. Recipe makes one large (9" x 13") baking dish plus a small (8" x 8") one, about 40 shells total.

1 12 oz. box jumbo pasta shells
2 24 oz. jars spaghetti sauce

2 lbs. extra firm tofu, drained
1/4 cup lightly toasted pine nuts or walnuts
2 cloves garlic, pressed
2 Tablespoons nutritional yeast
1 Tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt (optional)

2 to 4 cups raw spinach or kale, chopped
1/2 cup fresh basil, chopped

Filling: Place tofu, nuts, garlic, nutritional yeast, lemon juice, garlic powder, onion powder and salt into a food processor and process until smooth. Lightly steam the spinach or kale. Drain, squeezing most of the liquid out. Stir into the filling along with chopped basil.

Cook pasta shells according to package directions. Drain, rinse with cool water, drain again.

Pour half a jar of spaghetti sauce in bottom of large baking dish and another cup of sauce into bottom of a smaller baking dish. Using a spoon, stuff the cooked pasta shells with filling, and place them on top of the sauce in the baking dish. Pour remaining sauce over shells. Cover dish with plastic wrap and refrigerate. When ready to bake, remove plastic wrap and cover with foil. Bake at 350f for 30 to 40 minutes or until heated through.

Sprinkle with vegan parmesan if desired: 1/4 cup ground walnuts
                                                                   2 Tablespoons nutritional yeast
                                                                   1/2 teaspoon salt