Recipe: Vegetarian Stuffed Pasta Shells

I like to try new recipes I get bored easily in the kitchen.  While yes some weeks I stick to the tried and true and whatever I can whip up fastest other weeks I set aside a few new recipes to try.  Well when you do that it's hit or miss.  This recipe I had found and bought the ingredients for but when it came time to make it I forgot which one of my zillion online places I had saved it to.  So I had to wing it and hope that I at least got the main gist of it.  Turns out my son and hubs liked it a lot and it was a nice way to sneak in some healthy items into the mix.  Honestly for me it wasn't like OMG I want to eat this every day liked it but it was my family is happy and I'm happy kind of liked it.


Ingredients:
1 box pasta shells
1 block extra firm tofu
spinach (to taste)

nutritional yeast about 1/4 cup
salt/pepper
oregano, thyme, parsley, basil
onion or onion powder
garlic cloves 2-4
vegetable broth or olive oil (about 2 table spoons)
Marinara sauce (I used store bought this time but can easily make this ahead of time)
Parmesan cheese (optional, if you leave this out it can be vegan)

Cook pasta shells as directed on box
Saute spinach in either vegetable broth or olive oil until wilted (you could buy frozen for an added short cut)
In a food processor mix tofu, sauteed spinach and all other ingredients until smooth
in a glass baking dish pour a small amount of the marinara sauce on the bottom and spread.  Stuff each shell with about 2 tblsp of mixture from food processor and place over sauce once have all shells stuffed and placed in dish cover with remaining marinara sauce.  Sprinkle with Parmesan cheese if desired.
Bake for 20 mins. at 350 cool and serve