Ingredients

• 18-20 large pasta shells
• 1 1/2 cups frozen spinach, thawed and drained or 3 cups of fresh spinach
• 1 jar (25 oz) pasta sauce (or homemade tomato sauce)

For the filling:

• 1 block (14 oz.) tofu, soft, firm, or extra-firm
• 1 – 2 tablespoons nutritional yeast
• 2 teaspoons soft white miso (optional)
• 1 garlic clove crushed
• 1 teaspoon salt
• juice of 1 lemon

Preparation

1. Preheat the oven to 350 degrees.
2. Make the filling first- take the tofu, put it in a food processor, and add the garlic, salt, nutritional yeast, lemon juice and miso. Grind everything until it is like a paste. Add finely chopped spinach and mix. You can also grind the tofu by hand with a fork, and mix with the rest of the ingredients.
3. Cook the shells according to the instructions on the package, but only for half the suggested time, for example, if it says they should be cooked for 12 minutes, cook them for only 6 minutes, remove from the heat, put them in a colander and pass them with cold water to cool down.
4. In a baking tray, place the tomato sauce forming a "pool" where the stuffed shells will be placed.
5. Take the tofu filling and stuff the semi-cooked shells until they are well filled. Arrange them in order over the tomato sauce.
6. Once it fills the tray, place it in the oven and bake for 20 minutes until the shells are finished cooking.
7. Serve Hot.