Stuffed Shells

• 12-oz box of jumbo pasta shells
• 10-oz pkg silken tofu
• 1 head of spinach, or 1 bag of pre-washed spinach
• 1 egg
• 15-oz container of nonfat ricotta cheese
• ¾ cup grated mozzarella cheese
• ½ cup Parmesan cheese
• Salt and pepper
• 1 can spaghetti sauce

Put water on to boil for shells. Steam spinach (possibly in the same pot if you have a tall pasta pot with a steamer in the top). Cook the shells until nearly done, drain. Set the shells and spinach aside. Combine tofu, egg, ricotta cheese, ½ cup mozzarella cheese, 1/3 cup Parmesan cheese, and salt and pepper to taste. Fold in spinach.

Preheat oven to 350. Pour a small amount of spaghetti sauce in the bottom of a 9x13 pan. Make sure the shells are cool enough to hold, and then use a spoon to fill the shells with the cheese filling. Place the shells in the pan with the openings upward. You may need more than one pan. When the pans are full, pour more spaghetti sauce on top and then cover with the remaining cheese. Bake for 30 minutes, or until the cheese is melted and browning.

Note: the same cheese filling recipe can be used for lasagne, simply substitute lasagne noodles for the shells.