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Drain the tofu and pat dry with paper towels.
Crumble into the bowl of a food processor or high-speed
blender along with olive oil, salt, oregano, garlic and nutritional
yeast.
Process on high until smooth and “ricotta-like”.
Add the defrosted spinach to the blended tofu mixture.
Cook shells in boiling salted water until el dente. Drain
Preheat oven to 350 degrees. Pour about ˝ cup pasta sauce into
the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling
and place in pan, seam side down. Repeat until all shells have
been stuffed.
Pour remaining pasta sauce over shells, cover with foil and bake
for 30 minutes. Serve!
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