Ingredients
1 package (12 ounces) jumbo pasta shells1/2 pound sliced fresh mushrooms1 medium onion, chopped1 tablespoon olive oil4 garlic cloves, minced1 package (12.3 ounces) silken extra-firm tofu3 tablespoons lemon juice1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 can (3.8 ounces) sliced ripe olives, drained3 tablespoons minced fresh basil1/2 teaspoon salt1/8 teaspoon pepper1 jar (24 ounces) meatless spaghetti sauce1/4 cup pine nuts
Preparation
Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts.
Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
