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28 April 1999 Issue
Tofu Spinach Stuffed Shells

By PrkStRangr@aol.com 

1 Package Mori-Nu extra firm tofu
1 eight oz. tub Tofutti Better Than Cream Cheese, French Onion flavor
16 oz. fresh spinach
6 large cloves fresh garlic
1 tablespoon olive oil
2 teaspoons dried oregano
Jumbo Shell pasta
Home made or canned spaghetti sauce

Mince 3 of the garlic cloves and place in a large skillet with a tablespoon of
olive oil. Saute for a couple of minutes. Chop the spinach and add to the
skillet with a few tablespoons of water (you may have to add a little at a time
until it wilts). Simmer on low until done.

Roast the other 3 garlic cloves or microwave until just tender. In a food
processor blend the garlic with the tofu, the Better Than Cream Cheese and
the oregano. Make sure all the water has cooked out of the spinach, you can
pat it with paper towels. Mix the spinach with the tofu/cream cheese.

Cook jumbo shell pasta according to directions on the box. Drain pasta and
then fill with the tofu-spinach mixture. Oil a large baking dish and spread a
layer of spaghetti sauce along the bottom. Place filled shells in the dish and
add some more spaghetti sauce. Bake covered at 350 for thirty minutes.

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