Tofu Stuffed Shells

• 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

Preheat oven to 400F. Cook pasta shells in boiling water, per package instructions.

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.