Jumbo Tofu-Spinach Shells

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Jumbo Tofu-Spinach Shells

 

24 jumbo pasta shells (or 14 manicotti)

2 - 10 oz. packages frozen, chopped, spinach

1/3 cup mionced onion

2 tsp. vegan margarine

1 lb. soft tofu, mashed

1 tsp. egg replacer

1/2 tsp. salt

1/4 tsp. nutmeg (optional)

4 cups meatless spaghetti sauce (jar or homemade)

1 cup shredded soy cheese

 

Cook shells in boiling water until almost tender. Drain. Cook spinach as

directed on package; drain well. Cook onion in margarine until tender. In

medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill

each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti

sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish.

Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes

or until hot and bubbly. Remove cover; top with soy cheese and continue

baking until cheese is melted, about 5 minutes.

 

Note: homemade " melty cheese " can be substituted for the soy cheese.

 

 

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