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1
Preheat the oven to 350 degrees F.
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2
Bring a large pot of water to a rolling boil.
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3
Add the pasta shells and cook for five minutes, stirring gently a few times.
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4
Drain the shells and allow them to cool on a cookie sheet, gently separating any that stuck together.
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5
Heat a saute pan over a medium low heat and add the oil.
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6
Chop the onion and add it to the pan, stirring occasionally for five minutes.
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7
Then mince the garlic and add it to the onions.
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8
Slice the sausages lengthwise twice (i.e.
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9
into fourths, lengthwise) and then cut the slices into little pieces.
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10
Add the sausage to the onion pan and cook for another five minutes.
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11
Add the spinach and stir continuously until it starts to wilt and then turn off the heat and let the mixture cool.
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12
Put the sour cream in a large bowl.
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13
Pat the tofu dry and cut it into four pieces.
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14
In the palm of your hand, gently squeeze out any excess water from the tofu and then add the tofu to the sour cream.
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15
Repeat this step with each piece of tofu.
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16
Add the salt and basil and mash the tofu up with the sour cream.
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17
Add the cooled sausage mixture to sour cream mixture and stir.
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18
Put a thin layer of pasta sauce into the bottom of your baking dish.
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19
Using a soup spoon, scoop up a heaping spoonful of the filling and insert it into each shell.
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20
Set the shell into the pan and repeat until youve used up all of the filling.
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21
(you may have some left over shells).
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22
(At this point you can freeze half of the stuffed shells if you want to have some for another meal later).
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23
Pour the remaining marinara sauce over the shells and bake for 30 minutes.
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24
Serve garnished with some sauteed mushrooms and serve.
