Vegan Stuffed Shells

Don't tell anyone it isn't Ricotta. They will never know! I served this at a potluck where most were meat eaters. It passed with flying colors. No one even thought it was vegan until I told them. Most went back for seconds after finding out. This recipe is from the Post Punk Kitchen (www.ppk.com)

• Ready In: 1 hr 20 mins
• Serves: 5
• Yields: 20 stuffed shells

Ingredients

• 16  ounces jumbo pasta shells
• 12  ounces tofu (extra firm)
• 1  tablespoon extra virgin olive oil
• 1  teaspoon sea salt
• 32  ounces tomato sauce
• 16  ounces soy mozzarella cheese (vegan gourmet)
• 1⁄2 lb fresh spinach

Directions

1. preheat oven to 350 degrees.
2. bring water to a boil, and cook shells al dente according to the package directions.
3. drain and let cool.
4. in food processor, crumble tofu and add salt and olive oil.
5. blend to a smooth consistency (like ricotta.).
6. sautee spinach in 2 T olive oil.
7. add spinach to tofu mixture.
8. coat bottom of 9x13 pan with tomato sauce.
9. fill each jumbo shell with about 1.5 T of the "ricotta".
10. place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
11. cover with foil and bake for 15 minutes.
12. uncover and bake for an additional 20 or until cheese is melty.