Very Veggie Stuffed Shells

12  ounces		large pasta shells
10  ounces		Giant Frozen Chopped Spinach
1  tablespoon		Olive Oil
1/2  cup		White Onion - Chopped
4		Garlic Cloves - Fresh
8  ounces		Mushrooms - Fresh, Sliced
1		Silk Extra Firm Tofu
2  tablespoons		Lemon Juice - Fresh
3-4/5  ounces		Black Olives - Medium
1/2  cup		Basil - Fresh, Chopped Leaves
1/2  teaspoon		Table Salt
1/8  teaspoon		Ground Black Pepper
2-1/2  cups		Spaghetti/Marinara Sauce

Tip: For nutritional information on all the ingredients in Very Veggie Stuffed Shells just click on each ingredient name. Then adjust the serving size for any Very Veggie Stuffed Shells ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Bring a large stockpot of salted water to a boil and cook pasta shells al dente, according to the package directions (12 minutes.) Meanwhile, put frozen spinach in a microwave-safe dish with a lid. Cover and microwave on high about 5 minutes. Remove lid and set aside to cool. In a nonstick skillet with a lid, heat olive oil on medium. Saute onion for 2 minutes, until brown on edges. Reduce heat to low. Stir in garlic and mushrooms. Cover and let simmer for 10 minutes. Place tofu in a medium sized mixing bowl. Sprinkle lemon juice over tofu and stir with a fork, crumbling tofu into small curds that resemble ricotta cheese. While tofu marinates in juice, drain the spinach. Squeeze all the excess water out of the spinach, one handful at a time. Once mushrooms have sauteed 10 minutes, stir in tofu, spinach, olives, basil, salt and pepper. Simmer over low heat for another 10 minutes. Preheat oven to 375. Spread spaghetti sauce in the bottom of a 12x8" baking dish. Gently spoon vegetabel-tofu filling into the shells. Arrange in tight rows on top of the sauce. Bake for 20 minutes on the middle rack.