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Stuffed Shells with Cheese

What you need: 

1 box large pasta shells
1-2 jars pasta sauce of choice
a few big handfuls spinach (fresh)
1 package water packed extra firm silken tofu
2 packs Follow Your Heart Vegan Gourmet mozzarella, it melts soooo well! yummy too
1 cup nutritional yeast flakes
cloves of garlic, depending on your tastes, minced fine

What you do: 

In a large baking pan, pour enough pasta sauce to cover bottom. Cook the shells until slightly soft, otherwise they get all mushy when baked, and set aside when done.
In a large bowl, mash the nutritional yeast and tofu together. Add garlic and any other spices, oregano basil etc...don't forget black pepper!
Wash and shake dry the spinach and tear it into pieces. Mix it into the tofu.
Grate both packs of vegan cheese. Add 1/2 vegan cheese to the tofu mixture.
Stuff each she'll with a tablespoon or so of rinnotta spinach vegan cheese and close. Place seam side down in your baking pan. I had to make 2 layers of shells to fit it all in. In between layers, add more sauce and remaining shredded vegan cheese. Then top with sauce and the rest of the vegan cheese.
Bake covered at 350 until bubbly. If needed, remove cover and broil to melt the vegan cheese! Serve with garlic vegan cheese bread!
Garlic Vegan Cheese Breadloaf french bread or any bread, sliced1-?? cloves of garlic, minced1/2 cup vegan margarine (Eearth Balance spread is good)Follow Your Heart Mozzarella
In a pan, combine garlic and Earth Balance. Sauté on medium low heat for 3 minutes. DONT BURN GARLIC. Pour into heat safe dish, and cool in freezer or fridge until it firms up again. Then spread it on one side of the bread, and top with vegan cheese. Broil until melty and golden!
I'm sure none of this is totally healthy but who cares since you don't eat it every meal...or do you?

Preparation Time: 
1/2 hour
Cooking Time: 


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