Ingredients

• 1 (12 ounce) package jumbo pasta shells
• 1/2 lb sliced fresh mushrooms
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 (12 1/3 ounce) package silken extra firm tofu
• 3 tablespoons lemon juice
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (3 7/8 ounce) can sliced ripe olives, drained
• 3 tablespoons minced fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 (26 ounce) jar marinara sauce
• 1/4 cup pine nuts

Instructions

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.

3. In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.

4. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.

5. Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.

6. Uncover; bake 5-10 minutes longer or until bubbly.