Ingredients
15 uncooked jumbo pasta shells1-1/2 cups silken firm tofu3 tablespoons grated Romano cheese, divided2 garlic cloves, peeled1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 can (14-1/2 ounces) Italian diced tomatoes, drained1 can (8 ounces) tomato sauce1/4 cup dry red wine or vegetable broth1/2 cup shredded part-skim mozzarella cheese
Preparation
Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture.
In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.
