- 16 jumbo pasta shells
- 1/2 jar marinara sauce (13oz)
- 15 oz extra firm tofu
- 1/2 medium onion, quartered
- 5 oz frozen chopped spinach, thawed
- 1/4 cup basil leaves
- 2 cloves garlic
- 2 tbs olive oil
- 1 tbsp dried oregano
- 1/2 cup shredded cheese
Place tofu and next 6 ingredients (through oregano) in a food processor. Process until smooth.
Fill shells with tofu mixture. Place in a 9x13" baking dish. Cover with sauce and sprinkle with cheese. Cover with foil, bake for 20 min at 400F.