Spinach & Tofu Ricotta Stuffed Shells

Ingredients:

Directions:

1. Heat a large skillet to medium high, add the olive oil and minced shallots. Stir occasionally until the shallots begin to lightly brown, add the minced garlic and continue cooking 1-2 minutes. Stir in the chopped spinach, parsley and basil, continue cooking and stirring until the spinach has wilted, remove from the heat and set aside.
2. Bring a large pot of filtered water to a boil, add a pinch of salt and a tablespoon of olive oil. Boil the pasta shells for about 11-12 minutes until al dente. Drain and transfer to a bowl, sprinkle with a little olive oil to avoid sticking and set aside to cool.
3. Preheat the oven to 375 degrees.
4. In the jar of a blender combine the tofu, nutritional yeast, vegan parmesan, onion powder, garlic powder, nutmeg, lemon juice, and unsweetened non-dairy milk. Blend on high until the mixture is thick but creamy. Add the cooked spinach mixture to the tofu mixture, season with freshly ground sea salt and black pepper. Stir by hand to blend then pulse once or twice with the blender to mix thoroughly.
5. Pour about one-third of the jar of marinara in the bottom of a medium sized baking dish. Place one heaping tablespoon of filling inside each pasta shell and arrange them in a single layer over the sauce. Once all the shells have been filled and arranged, top them with the remaining marinara sauce. Place in the oven uncovered for 30 minutes. Remove from the oven after baking. Top with grated parmesan, fresh basil, parsley and optional red pepper flakes.
6. *Note
7. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]