1 pkg. jumbo pasta shells
1/2 lb. sliced fresh mushrooms
1 medium onion, chopped
1 Tbsp. olive oil
4 garlic cloves, minced
1 pkg. silken extra-firm tofu
3 Tbsp. lemon juice
1 pkg. frozen chopped spinach, thawed and squeezed dry
3 Tbsp. minced fresh basil
1/2 tsp. salt
1/8 tsp. pepper
1 jar (26oz) meatless spaghetti sauce
1/4 C. pine nuts
1 C. reduced fat shredded cheese of choosing
1. 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.
2. In a large bowl, mash tofu with lemon juice. Stir in the spinach, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
3. Spread 1 cup spaghetti sauce in a 13x9 baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts. Sprinkle with shredded cheese. Cover and bake at 375 for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.