Jumbo Stuffed Pasta Shells

These turned out super yummy!  I'm excited to have leftovers to eat for lunch this week.

JUMBO STUFFED PASTA SHELLS

2 1/2 - 3 c. favorite pasta/spaghetti sauce
30 Jumbo pasta shells

3 cloves of garlic (I used the bottled minced garlic - 1/2 t. = 1 clove)
1 med. yellow onion, diced
2 t. olive oil
2 celery stalks, diced
1/2 c. fresh basil leaves, minced
1/2 c. fresh parsley, minced
1 (14 oz) firm tofu, pressed
3 T. nutritional yeast
salt and pepper to taste
1 T. lemon juice
1/2 t. red pepper flakes

Cook pasta shells until al dente (8-11) minutes.  Drain and set aside to cool.  Preheat oven to 400.

In a large skillet saute garlic and onion in the olive oil for about 5 minutes.  Season with salt and pepper.  Add celery, basil, parsley and cook for another 5 minutes.  Pulse tofu in blender and add to skillet.  Stir in nutritional yeast, salt, pepper, lemon juice, and red pepper flakes.  Over medium heat, cook about 10 minutes until most of the water cooks off.

Spoon 1 c. of the pasta sauce into the bottom of a casserole dish.  Spread around evenly.  Add 1 1/2 - 2 T. of tofu mixture into each shell.  Cover with remaining pasta sauce and any remaining tofu.  Cover dish with foil.  Poke a few air vent holes in foil  Bake about 20 minutes, or until heated through.