• Jumbo pasta shells

Filling:

• 1½ cups silken soft tofu
• 4 ounces vegan soy cream cheese
• 1 tablespoon extra virgin olive oil
• 1 tablespoon vegan parmesan cheese
• 1 teaspoon sea salt
• Ground black pepper
• ½ teaspoon basil (dried or fresh)
• 1 clove of garlic (or garlic powder)
• 1 cup fresh spinach or ¾ cup frozen spinach, defrost it
• 2 tablespoons fresh parsley

Baking:

• Marinara sauce or any tomato sauce
• 1 cup vegan shredded cheese to sprinkle on top

Garlic bread:

• ½ cup vegan butter (recommended brand Earth Balance)
• 3 cloves of garlic
• Loaf of Italian bread
• Italian herbs (oregano, basil, etc.)
• Shredded vegan mozzarella cheese (optional)
• Salt to taste (optional)

1. Drain the silken tofu, squeeze the water out, and put it in a food processor.
2. Add the soy cream cheese, olive oil, vegan parmesan cheese, vegan parmesan cheese, salt, black pepper, basil, spinach, parsley and garlic to the food processor to blend.

1. Boil the jumbo pasta shells with 1 teaspoon of oil for about 12 to 14 minutes. Drain them and put a little bit of oil so that they don’t all stick to each other.
2. Open the shells, stuff about 1 tablespoon of filling into each shell.
3. Pour about 1/3 jar of marinara sauce to cover the bottom of baking pan.
4. Place the Spinach Stuffed Shells on it.
5. Pour the rest of of marinara sauce jar on the top of the Spinach Stuffed Shells.
6. Sprinkle vegan shredded cheese and vegan parmesan cheese on top. You may also sprinkle some oregano on top.
7. Cover with aluminum foil and bake for 20 minutes.
8. Remove the aluminum foil and bake for another 15 minutes or until golden brown.

1. Melt the vegan butter, mix with the minced garlic.
2. Slice the loaf of Italian bread diagonally but do not cut all the way through. Allow the slices to stay attach on one side of the loaf to prevent over drying the bread..
3. Paint the melted garlic butter to each slice of bread.
4. sprinkle a little bit of salt in between each slice if desire.
5. Put shredded vegan mozzarella cheese (optional) on each slice of bread
6. Sprinkle Italian herbs (oregano, basil, etc.) a little bit in between each slice.
7. Wrap the loaf in aluminum foil. Leave bread’s top open (optional)
8. Put it into the oven and bake until it’s lightly brown.