Tofu-Filled Shells

I've been thinking about manicotti lately. My mom made it a couple times, it seems.

I remember it being delicious, the tofu so well seasoned and just the perfect texture.

Not many things in life are well seasoned and texture-perfect.

But I found this great recipe and decided to work with it a bit. It didn't take much.

The pesto gives the filling a real exciting flavor.
The kids were worried at first, but when they saw the melted cheese, it was all good.

Hope you enjoy the recipe!

Tofu-Filled Shells {with Pesto} inspired by Peas and Crayons 15 oz container of FIRM Ota Tofu {or} 15oz ricotta cheese 1 box of large shells 1 bag fresh baby spinach {to your taste, really} 1 medium onion, chopped 2 medium carrots, grated 3 cloves of garlic, minced 1/2 tsp olive oil 1 cup shredded parmesan/romano cheese 4 tbsp of pesto {we had some homemade leftover in the fridge} mozzarella cheese for topping {to your taste} season to taste: salt, parsley, oregano, thyme and garlic powder 16 oz Hunts Mushroom Sauce {or your favorite red sauce} Preheat your oven to 350 degrees. Gently boil shells {for about 11 minutes or until tender}. Drain & arrange cooked noodles in a glass baking dish with a thin layer of spaghetti sauce on the bottom. Dice and sauté onions and garlic together with shredded carrots and 1/2 tsp of olive oil. In a large bowl, mix together the tofu, parmesan/romano cheeses, pesto, and torn spinach together with all your herbs and spices. Then add your sauteed veggies. Stuff the noodles gently and pour a generous pile of sauce on top. Top with grated mozzarella and bake for approximately 20-30 minutes at 350 degrees.