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1
Preheat your oven to 350 degrees F. Cook the pasta shells according to package directions, then drain them and place on a baking sheet or dish so they dont touch each other.
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2
While the pasta shells cook, heat 1 tablespoon of olive oil in a saute pan over medium-high heat.
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3
When the oil is hot, add the onions and cook until they become translucent.
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4
Add the garlic, and turn off the heat.
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5
Blanche the Swiss chard in boiling water, just for a few minutes or until the leaves turn bright green.
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6
Drain, and submerge in cold water.
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7
Drain again, and squeeze out any remaining moisture.
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8
Add the tofu to a food processor along with 3 tablespoons olive oil, Swiss chard, onions and garlic.
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9
Blend until smooth.
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10
Place the tofu mixture in a large bowl and season with the salt, black pepper, oregano, and red pepper flakes.
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11
Mix to combine.
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12
Add the pine nuts and mix again.
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13
Spoon about 2 tablespoons of pasta sauce across the bottom of a small baking dish.
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14
Spoon the tofu mixture into each of the shells until they are full.
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15
Place the filled shells in the baking dish so they fit snug against each other.
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16
Spoon the tomato sauce over the shells and cover the baking dish with aluminum foil.
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17
Bake for 25 minutes.
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18
Remove the aluminum foil and sprinkle the tops of the shells with the seasoned breadcrumbs and a few pine nuts.
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19
Bake, uncovered, for an additional 10 minutes or until the breadcrumbs turn golden.
