This was really easy, really yummy, and a different way to get in a pasta dish. It reminded me a little bit of lasagna...
1 box of large pasta shells
1 large jar organic pasta sauce
1 cup of frozen spinach, lightly steamed
Preheat oven to 350*
Bring 20 pasta shells to a boil in lightly salted water.
In a food processor, add 8 oz firm tofu, 1 tsp agave nectar, 1 tsp cider vinegar, and 3-4T nutritional yeast. Blend until smooth. Add steamed spinach and blend until creamy.
When pasta is al dente, pour into strainer, and rinse with cool water. Pour 1/2 c pasta sauce into a glass casserole dish and cover the bottom. Stuff spinach mixture into the shells. I scooped my ricotta/spinach blend into a gallon Ziploc with the corner snipped to help fill the shells easily.
Layer the shells side-by-side. Cover with the remaining pasta sauce (not pictured) Bake at 350 for 30-40 minutes, covered.