12 dried jumbo shell macaroni
16 ounces firm tofu
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup chopped fresh Italian flat leaf parsley
1/4 cup grated Parmesan Cheese
2 tablespoons olive oil
Pinch of ground nutmeg
1 (8 ounce) package shredded Italian cheese blend (such as mozzarella and Fontina or Jack) (2 cups) (optional)
1 (32 ounce) jar pasta marinara sauce (or homemade)
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, squeezing out excess liquid.
For filling, in a food processor, pulse tofu, spinach, parsley, Parmesan, and oil until blended but not pureed. Stir in 1-1/2 cups of the Italian cheese blend. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square or rectangular Pyrex or ceramic baking dish. Pour pasta sauce over shells.
To Make Ahead: Cover casserole with plastic wrap, then foil. Chill for up to 24 hours. To serve, remove plastic wrap; cover with foil. Bake chilled shells in a 375 degree F oven for 50 to 55 minutes or until heated through.
Recipe and text copyright Beth Hensperger 2016
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.