Spinach and tofu stuffed shells

This was really good, even my husband liked it! I used firm tofu (left-over from another recepie) but I think you could use the not firm kind too.

1 box large shells
1 box frozen chopped spinach
8 oz tofu
8 oz ricotta cheese (I used cottage cheese because that's what I had, tastes very similar)
2 cups shredded mozzerella (or more if you like it)
1 cup shredded parmasian (the real stuff, no cardboard flakes here!)
1 tsp italian seasoning
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt and pepper
1 jar spaghetti sauce (24 oz) any kind, your favorite

In a food processor, puree tofu and ricotta (or cottage) cheese until smooth. Pour into a bowl and mix in italian seasoning,oil, salt, pepper, garlic and 1/2 cup mozzerella and parm cheeses. Defrost spinach in microwave and squeeze through a strainer until the water is almost all out of the spinach. Mix in cheese mixture. *you won't need eggs like in normal shell/lasagna recepies because of the tofu, in case you were wondering.

Cook shells about 10 minutes, until al dente (mostly cooked but with a little bite still). Drain carefully so you don't break the shells and rinse in cold water to cool them down and stop the cooking.

Pour a cup of sauce in the bottom of a 9x13 baking dish or just enough to lightly cover the bottom of the dish. Carefully fill the shells with the cheese mixture. I filled mine to the brim and had shells leftover..so I'd only fill them halfway so you don't have to steal from other shells at the end! Cover with the rest of the sauce and cheeses. Cook at 350 for about 30 minutes or until bubbly and cheese is melted. Yum and healthy!