1. preheat oven to 350 degrees. 2. bring water to a boil, and cook shells al dente according to the package directions. 3. drain and let cool. 4. in food processor, crumble tofu and add salt and olive oil. 5. blend to a smooth consistency (like ricotta.). 6. sautee spinach in 2 T olive oil. 7. add spinach to tofu mixture. 8. coat bottom of 9x13 pan with tomato sauce. 9. fill each jumbo shell with about 1.5 T of the "ricotta". 10. place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese. 11. cover with foil and bake for 15 minutes. 12. uncover and bake for an additional 20 or until cheese is melty. ---------------------------------------------------------------------------
Nutrition
Ingredients
