1 box (12 oz.) jumbo pasta shells, cooked according to package directionsOlive oil cooking spray 1 large onion, chopped 4 tsp. minced garlic 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry ½ C. grated cheese blend (parmesan, romano and asiago), divided use ¼ C. egg substitute 1 pkg. (14 oz.) soft tofu, drained 1 container (15 oz.) fat-free ricotta cheese 2 T. dried parsley 1 tsp. dried marjoram 2 tsp. dried basil 2 tsp. dried oregano 1 tsp. ground black pepper ¼ tsp. salt 1 can (26.5 oz.) tomato and basil spaghetti sauce 1 can (8 oz.) Italian-style tomato sauce
Preheat oven to 350 degrees F. Spray a medium skillet with olive oil cooking spray. Sauté onions and garlic until onion is clear. Remove from heat. Set aside. In a large bowl, combine spinach, ¼ cup cheese blend and next 9 ingredients (egg substitute, tofu, ricotta, parsley, marjoram, basil, oregano, pepper and salt). Stir in onion mixture. In a medium mixing bowl, combine spaghetti sauce and tomato sauce. Pour one-fourth of the sauce into 2 9 x 13-inch baking dishes. Spoon filling into shells and place in baking dishes. Pour remaining sauce over shells. Sprinkle with remaining cheese. Cover with foil and bake 25-30 minutes.